Orecchiette Pasta with Chicken Sausage and Broccoli
This is one of those weeknight meals that feels like a cozy restaurant dish but comes together in about the time it takes to steam the broccoli. Orecchiette pasta, with its little ear-shaped cups, cradles bits of savory chicken sausage and bright broccoli florets. Garlic and Pecorino Romano add depth, and a splash of good olive oil brings everything together. It hits the sweet spot between comforting and light — perfect for a family dinner or a meal-prep win for the week.
Before we dig into the method, here’s the short version of what you’ll need. The ingredient amounts below are the exact ones I use every time so the balance between pasta, broccoli, and sausage stays spot on.
Ingredients
- ▢14 oz package Italian chicken sausage, casing removed
- ▢12 oz uncooked Orecchiette pasta, or gluten-free pasta
- ▢6 1/2 cups fresh broccoli florets, no stems (16 oz)
- ▢5 cloves garlic, smashed and chopped
- ▢1/4 cup grated Pecorino Romano or Parmesan cheese
- ▢2 tbsp olive oil, divided
- ▢kosher salt and fresh cracked pepper
Simple pantry staples and fresh produce make this dish straightforward. The orecchiette’s shape is perfect for scooping up tiny bits of sausage and garlic, and the broccoli adds a satisfying bite. If you prefer a spicier flavor, choose a peppery chicken sausage. If you want something milder, pick a sweet Italian-style chicken sausage.
Why this works
There are three elements that make this pasta sing: texture contrast, concentrated flavor, and timing. The orecchiette provides chew and little reservoirs for flavor. The chicken sausage gives concentrated savory notes without overpowering the broccoli. And by cooking the broccoli and pasta in the same pot or timed closely, you get perfectly cooked florets that retain their color and snap. The grated Pecorino Romano finishes the dish with salty, tangy umami without masking the other components.
Equipment
- Large pot for boiling pasta and blanching broccoli
- Large skillet
- Colander
- Wooden spoon or spatula
- Microplane or fine grater for cheese
Step-by-step Instructions
Follow these clear, ordered steps to make the recipe. I’ve kept the sequence and ingredient amounts exactly as listed above, while making the directions easier to follow and reproduce.
- Prep the ingredients: Remove the casing from the 14 oz package of Italian chicken sausage and crumble or slice the sausage into bite-sized pieces. Smash and chop 5 cloves of garlic. Measure out 6 1/2 cups fresh broccoli florets (16 oz) and set everything within reach. Grate 1/4 cup Pecorino Romano or Parmesan cheese. Keep 2 tbsp olive oil nearby, divided.
- Bring a large pot of salted water to a boil: Fill a large pot with water and season generously with kosher salt so the water tastes slightly like the sea. Bring it to a rolling boil over high heat. The salted water seasons the pasta from the inside as it cooks.
- Start cooking the orecchiette: Add 12 oz uncooked orecchiette pasta to the boiling water. Stir immediately to prevent sticking. Check the pasta package for timing and cook until the orecchiette is just shy of al dente — usually about 1–2 minutes less than the full time listed. The pasta will finish cooking with the sauce, so you want a little bite remaining.
- Blanch the broccoli in the same pot: With the pasta still cooking, add the 6 1/2 cups fresh broccoli florets to the pot 3 to 4 minutes before the orecchiette is due to be done. This timing will vary slightly depending on your pasta brand and preference for broccoli doneness, but aim for bright green, tender-crisp broccoli. Stir gently to combine.
- Reserve pasta water and drain: Before draining, scoop out and reserve about 1 cup of the starchy cooking water — this will help bind the sauce later if needed. Then drain the pasta and broccoli together in a colander. Give the colander a gentle shake to remove excess water, but don’t rinse; you want the surface starch to help the sauce cling to the pasta.
- Cook the sausage: While the pasta water heats and the orecchiette cooks, heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the crumbled or sliced chicken sausage and spread it in a single layer. Let it brown undisturbed for 2–3 minutes, then stir or turn pieces to brown on other sides. Continue cooking until the sausage is cooked through and nicely browned, about 6–8 minutes total depending on size and pan heat.
- Add garlic and finish the sausage: Reduce the heat to medium-low and add the smashed and chopped 5 cloves of garlic to the skillet with the sausage. Stir continuously for about 30–60 seconds until the garlic is fragrant and softened but not browned. If the pan looks dry, add a splash of the reserved pasta water or the remaining 1 tbsp olive oil to prevent burning and to create a light sauce base.
- Toss pasta, broccoli, and sausage together: Add the drained orecchiette and broccoli to the skillet with the cooked sausage and garlic. If your skillet is too small, return everything to the large pot you used for boiling. Toss gently to combine, coating the pasta and broccoli with the garlic-infused oil and sausage flavors. If the mixture seems dry, add a few tablespoons of the reserved pasta water, tossing after each addition, until you reach a silky, cohesive texture. Use only enough water to bring the dish together; you don’t want it soupy.
- Season and finish with cheese: Sprinkle 1/4 cup grated Pecorino Romano or Parmesan cheese over the pasta. Season with kosher salt and fresh cracked pepper to taste, keeping in mind the cheese and sausage already contribute saltiness. Toss well until the cheese melts into the pasta and creates a light coating. Taste and adjust seasoning as needed.
- Serve: Divide the orecchiette, chicken sausage, and broccoli among bowls or plates. Finish each serving with an extra grind of fresh cracked pepper and an optional extra sprinkle of grated cheese if desired. Serve immediately so the pasta retains its texture and the broccoli is still vibrant.
Notes and Tips
- Pasta timing: Orecchiette varies by brand. Start checking for doneness a couple of minutes before the package time. You want a little resistance since the pasta continues to cook when tossed with the hot sausage and residual heat.
- Cheese: I use Pecorino Romano for a sharper, saltier finish, but Parmesan is also excellent if you prefer a nuttier, milder profile.
- Olive oil: Divide the 2 tbsp olive oil as instructed: 1 tbsp for browning the sausage and 1 tbsp for finishing the sauce or loosening the pan. You can add small amounts of reserved pasta water instead of extra oil to keep things lighter.
- Vegetable swaps: If you don’t have broccoli, small broccoli rabe or tenderstem broccoli are good alternatives. Adjust blanching time so they remain bright and slightly crisp.
- Make-ahead: Toss the cooled pasta with a thin film of olive oil and store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water to loosen, and add the cooked sausage and a fresh sprinkle of cheese.
Flavor variations
Make the dish your own with small adjustments:
- Add a pinch of red pepper flakes when you add the garlic for a touch of heat.
- Stir in lemon zest and a squeeze of lemon juice at the end for brightness.
- Fold in a handful of baby spinach with the pasta and let it wilt for extra greens.
- Use a garlic-infused olive oil for an extra layer of flavor without adding more garlic cloves.
Serving suggestions
This recipe is hearty enough to stand alone, but it also pairs nicely with a light salad and crusty bread. A simple arugula salad with lemon vinaigrette complements the richness of the sausage and cheese. For a complete weeknight spread, serve with roasted cherry tomatoes or a chilled cucumber salad to cut through the savory notes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore moisture. Avoid microwaving from cold for too long, as the broccoli can become soft and lose its bright color.
Final thoughts
This Orecchiette Pasta with Chicken Sausage and Broccoli recipe is proof that simple ingredients, timed well, can produce a dish that’s both homey and elevated. The pasta captures the sausage and garlic in every bite, while the broccoli adds color and crunch. It’s flexible, weeknight-friendly, and reliably delicious — exactly what I reach for when I want something satisfying without a lot of fuss.
Make it, tweak it to your taste, and enjoy a bowl that feels thoughtfully made even on busy nights.
Orecchiette Pasta with Chicken Sausage and Broccoli
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil.
- While the water heats, warm a large nonstick skillet over medium-high heat and add the chicken sausage (casing removed). Break it up with a wooden spoon and cook until browned, about 5–7 minutes, then remove from heat and set aside.
- When the water is boiling, add the orecchiette and return to a boil; when it has returned to a boil, add the broccoli florets. Cook both according to the pasta package for al dente.
- When the pasta is nearly done, reserve about 1 cup of the pasta cooking water, then drain the pasta and broccoli in a colander.
- Return the empty pot to the stove over high heat. Add 1 tablespoon of the olive oil and swirl; when hot, add the garlic and cook until golden, about 1 minute, then reduce heat to low.
- Add the drained pasta and broccoli to the pot with the cooked sausage. Mix well to combine, add the remaining 1 tablespoon olive oil and the grated cheese, and season with kosher salt and fresh cracked pepper to taste. Break up any large broccoli pieces as you stir.
- Add about 1/2 cup of the reserved pasta water and toss; add more reserved water as needed to create a light sauce that coats the pasta.
- Serve the pasta in bowls with additional grated cheese on the side, if desired.
Notes
- Makes about 9 1/2 cups.
