A quick pasta meal is what I often turn to on weeknights when I need to make a quick meal. Orecchiette with broccolini and Italian sausage is a delicious pasta dish that fits the bill. From start to finish, this easy pasta dish takes only thirty minutes to prepare!
I have to admit that I do not often cook dishes that call for pork sausage. Not long ago, however, my friend Cynthia (who has also been a cherished assistant at the cooking school for the past several years), was raving about these sweet Italian sausages that she was able to find at her local butcher’s. When I heard that, I felt like I needed to go see for myself! So, I purchased a couple of links to use for this recipe. Cynthia, as has been the case with all her recommendations, was right about this one too. The sweet (or mild) Italian sausage made this simple dish of orecchiette with broccolini truly delicious and something that reminded me and my family of having the same meal in Puglia many years ago.
Ingredients for Orecchiette with Broccolini and Italian Sausage
What is “Orecchiette”
Orecchiette are a short pasta named after its shape, which in this case resembles a small ear (the Italian word orecchiette mean “little ears”). It is made with just durum wheat, or, semolina and water and they are a tradition in the Puglia region of Italy. If you cannot find them at your local market, you can substitute another short pasta such as conchiglie (shells), farfalle (bowties) or fusilli.
What is the difference between broccoli, broccolini and broccoli rabe?
Broccolini has long, slender stems and small, tender florets. Its stem tastes a little like asparagus. It is more delicate and sweeter than broccoli, and is actually a hybrid between broccoli and Chinese broccoli.
Broccoli rabe, also known as rapini, has a slightly bitter taste. It has thin stalks, little buds, lots of leaves and tastes a bit like mustard greens. It is a very popular ingredient in Italian cooking.
Why should I remove the casing from the sausage?
Sausages can be cooked in their casing, but for this recipe we get better access to the delicious filling by removing the casing. If you are really pressed for time, you can simply crumble the sausage, but for this recipe I formed the sausage meat into little meatballs, which give a more concentrated flavor of the sausage.
Prepping the Ingredients
While the water is boiling, you can get all the ingredients prepped. All you have to do is cut the broccolini into bite-sized pieces, mince the shallots and garlic, zest the lemon, and form the sausage into little meatballs. That’s all!
This simple dish comes together by tossing everything in the skillet and with a generous sprinkle of grated cheese. Since the main ingredients of this dish are all about the same size, you get a little of everything in each delicious bite.
This recipe exemplifies how much intensity and flavor you can get with just a few good ingredients. The clean, pronounced flavors of these simple ingredients do not need to be masked with the addition of cream or wine or tomatoes. A simple addition of some pasta water can make the broccolini and the sausage seem like a match made in heaven!
- ¾ lb. orecchiette pasta
- 10 oz. sweet (mild) Italian Sausage
- 8 oz. broccolini, trimmed
- ¼ cup extra virgin olive oil
- 1 med. shallot, minced
- 4 lrg. garlic cloves, minced
- ½ tsp. sea salt
- ¼-½ tsp. red pepper flakes
- --- --- zest of a small lemon
- ¾ cup Pecorino Romano or Parmesan cheese, freshly grated
- Remove the casing from the sausage and discard it. Depending on the sausage you are using, this may mean removing the casing from one or two sausages. Take a small piece of the sausage meat and shape it into little meatballs. Place on a plate and set them aside.
- Trim slightly the broccolini and cut it into bite size pieces (including the tender stems), about one inch. Set it aside too.
- Meanwhile, place a large pot of water on the stove and bring it to a boil.
- Place a 12” skillet over medium high heat and when heated add the olive oil. Carefully add the little meatballs to the skillet (they might splatter a bit) and cook until brown on all sides and cooked through, about 6 minutes. Using a slotted spoon remove the meatballs from the skillet and transfer them to a paper towel-lined plate.
- When the water comes to a boil, season it well with a tablespoon of salt and stir in the broccolini. Boil for about three minutes, then remove it from the pot using a slotted spoon, and plunge the broccolini quickly in an ice bath (a bowl filled with ice-cold water). This will stop the cooking process, preserve the vibrant color of the broccolini, and, keep the texture of the broccolini crisp. Lift the broccolini from the water and place on a colander to drain. Do not empty the water from the pot, as you will need it in Step 7.
- Add the shallots and the garlic to the same pan used to brown the sausages and season with the salt and the red pepper flakes. Cook until they are softened and lightly brown.
- Meanwhile, add the orecchiette to the same pot of boiling water used for the broccolini and cook the pasta until al dente (tender but firm). Depending on the pasta, this could be about 7 to 8 minutes. While it cooks, make sure to stir the pasta often so the orecchiette do not nest. Once ready, lift them from the boiling water with a slotted spoon and add them to the skillet with the shallots. Reserve the cooking water for Step 8, below.
- Toss the pasta to coat with the olive oil, add the lemon zest, the meatballs and the broccolini and toss again. Gently heat everything again, over medium heat. Add about ½ cup of the reserved hot pasta water to the skillet. Shake the pan and stir in the Parmesan cheese. Turn off the heat, toss to incorporate, and serve at once, on warmed plates.
-- If you like a slightly bitter taste, you can also use broccoli rabe, also known as rapini, instead of broccolini. Broccoli rabe has thin stalks, little buds, lots of leaves and tastes a bit like mustard greens. It is a very popular ingredient in Italian cooking.
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Oh, this is one of my favorite pastas! I have just added fresh broccolini and Italian sausage to my shopping cart. Can’t wait to enjoy this one of the cold winter nights we’ll get this week. Thanks so much for the recipe, Marilena! Beautiful pictures, too, as always.
– Ratatouille
That’s awesome! I am so happy to know you are planning on getting all the ingredients to make this easy pasta dish! I know you are going to like it a lot! ?
Tks for sharing and your comments. This is one of our favorites. I had this for the first time at culinaria school with a guest chef from Italy. Bravo……
I know this dish is one of your favorites, Cynthia! I was so glad to follow your advice and get these mild Italian sausages – so delicious!
Another recipe of yours that’s totally up my alley! In Germany we mainly use broccoli; broccoli rabe wasn’t heard of until about a year ago. I’d seen all these tender stems online so I ordered broccoli rabe from the Italian stall – I was terribly disappointed because it was mainly leaves. I hadn’t known there’s also broccolini; I had never seen it anywhere. A few weeks ago I found “wild broccoli” at a supermarket, which in fact is broccolini, yay! It’s terribly expensive though, but I love it so I get a bag almost every week.
I’ll have to dig out my salsicce from the freezer to make your recipe soon!
That’s is wonderful, Kiki! So glad to know you are able to find broccolini in Germany – it is so tender and delicious! Please let me know how you like it, when you make this recipe! ?
Can’t wait to hit the grocery for broccolini and some of Cynthia’s sausage!! We’ll be making this tasty-sounding dish real soon! Sure do wish we were all making it together at Culinaria. Soon, I hope❣️
Thank you so much for taking the time to leave your comment, Susan. Your support for Culinaria Cooking School and for my classes is very much appreciated! I missed seeing you and John at the school!
Marilena!
Hi from Texas! I’ll be making this delicious dish for the second time tonight. You have a magic touch in everything you do, I sure miss you & Vienna ❤️
Wow, how wonderful to hear from you Kathy! I am so glad you liked this easy pasta dish, it is such a favorite with my family too. We miss you too, stay safe! ?
A quick, easy, and tasty pasta dish! I made it with broccoli florets instead of broccolini and it still tasted scrumptious; if you do this too, just remember to chop the broccoli florets into small pieces so it is easier to eat. Sausage and broccoli go so well together, and I also really liked how the freshness of the lemon zest balanced the spiciness of the red pepper flakes. All in all, you can’t go wrong with this dish!
Thank you so much for trying the recipe and sharing your thoughts! So glad you liked it!
I just made this – it is OUTSTANDING!!! The flavor is out of this world. We had it with a little French bread and I thought I died and went to heaven. Thank you for this recipe!!
That is wonderful! I am so glad you liked it so much, thank you for sharing!
I will be making for Christmas dinner. Wondering about making it ahead of time and keeping warm in oven. By making ahead will it change the taste?? Please advise. Thanks
Hi Linda,
You can cook everything ahead of time, except for the orecchiette. Cook that just before serving and toss everything together. I hope this helps!