Orecchiette with Sausage and Broccoli

I still remember the first time I tossed this pasta together on a chaotic weeknight. I needed a meal that felt comforting but didn’t take hours. This recipe hits that sweet spot: big flavor in about 25–30 minutes.

What I love most is how the little ears hold a silky pan sauce while juicy sausage and bright broccoli give each bite texture and lift. I’ll walk you through exactly what tools you need, exact ingredients, and two cooking paths—the traditional boil-then-toss and a one-pot shortcut that saves dishes.

On this page you’ll get step‑by‑step instructions, smart swaps (think sweet or hot sausage, Pecorino or Parmesan), storage and reheating tips, and serving ideas like a simple chopped salad or garlic bread. My goal is to make dinner feel restaurant-worthy but easy enough for any night.

When time is tight, this simple pasta delivers family-approved flavor every time. I love sharing it because it feels special yet cooks in about 25–30 minutes. The built-in seasoning of Italian sausage makes layering taste fast, and broccoli cooks tender-crisp without slowing me down.

I reach for this dish when I want dinner in minutes that still tastes like I fussed. The orecchiette pasta shape holds crumbles and sauce so every bite is satisfying.

It has been my reliable, low-stress solution on weeknights. I’ll show both a toss-together method and a one-pan option, plus tips on using pasta water to bind the sauce for silky texture.

• I brown sausage, then toss garlic and broccoli in the pan so aromas bloom.
• Options keep it mild for kids or turn up the heat for adults.
• Expect clear tools, exact ingredients, and time-saving steps ahead.

This is a fast, balanced bowl that covers comfort and nutrition without fuss. I build flavor quickly and keep cleanup light so weeknights are simpler.

Each serving delivers protein from sausage plus plenty of broccoli and a just-right portion of pasta. The mix gives a satisfying taste and balanced macros for a full meal.

Timeline is predictable: brown sausage 5–6 minutes, cook broccoli 3–4 minutes, and finish in about 25-30 minutes total. A splash of water or a cup of reserved pasta water ties the sauce together and keeps dishes few.

I keep the base mild for picky eaters, then offer red pepper at the table for those who want more flavor. Swap in italian sausage or lean chicken if you prefer; the method stays the same.

• Full meal in one bowl: protein, greens, starch.
• Quick steps: sear, soften, toss—repeatable and fast.
• Make it saucier by adding an extra cup of pasta water.

The tiny curved cups of this pasta are my secret for soaking up every savory bite. I call out the shape because it makes a real difference when you plate a skillet meal.

orecchiette means “little ears.” The concave shape cradles sausage crumbles and broccoli florets so the sauce stays where you want it—on the fork. Use orecchiette pasta when possible; if not, swap shells, farfalle, or fusilli to keep the bits from slipping away.

Always cook pasta in generously salted water in a large pot. Aim for al dente by following package minutes and tasting a piece before you drain.

I finish the dish in the pan so the starch from the reserved water ties the sauce to the pieces. I’ll tell you exactly when to add garlic so it blooms but never burns. This shape stands up to hearty toppings, so it feels special without extra fuss. It’s why I keep orecchiette sausage on rotation at my house.

I set up my station before turning on the heat so the cooking flows without stops. Lay out ingredients, tools, and a plan. That one habit cuts stress and keeps timing tight.

Quick prep keeps the pan work fast. Cut broccoli into small florets, mince garlic, remove sausage from casings if needed, grate cheese, and heat a pot of salted water if you’re boiling pasta separately. Measure a cup of reserved pasta water or broth before you start.

For cooking, I pick a large skillet for surface area and quick evaporation. For the one-pot method I reach for a Dutch oven since it holds broth and pasta well. Boil pasta in a big pot of salted water when not doing one-pot.

• Use olive oil to help sausage sear evenly and to carry flavor.
• Start on high heat for browning, then lower to medium to build the sauce without burning garlic.
• After browning, deglaze the bottom to lift fond into the sauce—those bits add depth.

Before you start, review the step sequence in the instructions and have olive oil, salt, and measuring cups at the stove. If you want a creamy finish, keep extra pasta water ready.

Want a cheesy bake variation later? Try this comforting pasta bake for another weeknight option: 30‑minute cheesy broccoli‑cheddar chicken pasta bake.

A tidy list makes this dinner fast to pull together. Below I note smart swaps and exact amounts so you can shop and cook with confidence.

I prefer sweet italian sausage for a family-friendly flavor, but spicy italian sausage or lean chicken sausage work well if you want less fat or more heat.

Use extra-virgin olive oil to brown the meat and carry the garlic aroma. Pecorino Romano gives tang; Parmesan is an easy swap.

For liquid, use 1 cup chicken broth in the classic method or rely on reserved pasta water if you prefer. Frozen florets are fine for the one-pot option.

Below are clear, numbered instructions for both the traditional boil-then-toss method and the one-pot shortcut. I give visual and aroma cues so you can follow along without guessing.

1. Boil: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook to al dente per package. Before draining, reserve 1–2 cups of pasta water.

2. Brown: Heat a large skillet over medium-high heat. Add a film of olive oil and the sausage, breaking it up. Let it sear without stirring too much so the bottom browns deeply—about 5–6 minutes.

3. Bloom: Reduce heat to medium and add garlic. Cook about 60 seconds until fragrant but not brown.

4. Build the sauce: Pour a splash of chicken broth into the pan to loosen any browned bits from the bottom. Add remaining broth, broccoli, salt, and red pepper flakes. Simmer 3–4 minutes until broccoli is tender-crisp.

5. Finish: Stir in butter to emulsify the sauce. Toss drained pasta into the skillet with half the cheese. Add pasta water, a few tablespoons at a time, until the sauce is glossy and clings to the pieces. Taste and adjust salt, pepper, or pepper flakes.

1. Brown: In a wide pan set over medium-high heat, brown the sausage in a little oil until nicely caramelized.

2. Add garlic for 30–60 seconds, then deglaze the pan with a cup of broth so the bottom releases its flavor.

3. Simmer pasta: Pour in 4 cups low-sodium broth and bring to a boil. Add the pasta, stirring to separate nested pieces. Cover and cook, stirring once or twice.

4. Add broccoli about two-thirds through cooking so it finishes tender-crisp. When pasta is just tender and most liquid is absorbed, stir in cheese until creamy. If the mix feels too tight, splash in reserved water; if too thin, simmer gently to reduce.

Pro tip: Keep the pan hot enough to reduce the sauce but not so hot that garlic scorches. Aim for small bubbles and gentle simmering to control texture.

A simple trick I use turns a humble pan sauce into something silky and clingy. Reserve pasta water early and add it in small splashes while you toss. That starchy water binds fat and cheese into a glossy emulsion that coats every piece.

I often substitute chicken broth for pasta water in the one-pot method. Broth adds body as it reduces and still helps emulsify the oil and fat from the meat for great flavor.

Choose sweet for mild italian sausage or hot if you want more heat. Chicken or turkey sausage keeps the dish lighter without losing character.

Pecorino Romano gives bold salt and tang; Parmesan is nuttier and milder. Both melt well into the sauce—add cheese off the heat for a smoother finish.

Sauté florets for a roasted edge, steam with a splash of water for tenderness, or blanch for bright color and snap. For more heat, toast red pepper flakes briefly in oil before adding liquids or finish at the table so guests can customize.

• Start with 1/2 cup reserved pasta water and add more by tablespoon until glossy.
• Salt lightly early; re-taste after cheese to avoid over-salting.
• A drizzle of olive oil at the end rounds the flavors; if it feels oily, balance with a splash of water.

I treat storage as part of the recipe so dinner stays moist and bright over a few days. Follow a few simple steps and your leftovers will keep their texture and taste.

Cool the dish for a few minutes, then transfer to an airtight container. Refrigerate for 3–4 days for best quality.

To prevent drying, stir in 1–2 tablespoons of water or broth before sealing. That little bit of liquid keeps pasta and broccoli from tightening overnight.

Freezing is possible up to 3 months, but the broccoli and pasta can soften. I usually skip freezing when texture matters most.

If you do freeze, cool fully, label the container with the date, and thaw overnight in the fridge before reheating.

Stovetop (my favorite): Warm a skillet over medium, add the leftovers and a small splash of water or broth, plus a drizzle of olive oil. Stir until heated through—this revives the sauce and keeps pieces separate.

Microwave: Heat in 60–90 second bursts, stir between intervals, and add a teaspoon of water if it dries. Finish with a sprinkle of cheese or a pinch of salt to brighten the taste.

Keep extra grated cheese on hand to finish after reheating. For quick reference on the full recipe and timing, check my detailed guide here: 30‑minute recipe and instructions.

A few simple sides and a couple of smart add-ins turn one skillet into a full dinner that feels fresh every week. I aim for balance: a crisp element, some bright acid, and a crunchy finish when I can.

I like to serve this dish with a crisp Italian chopped salad. Bright greens and tangy vinaigrette cut through the richness of the pasta and sausage broccoli.

Warm garlic bread or a split baguette is perfect for swiping up any leftover sauce. It always makes the meal feel more festive without adding fuss.

Stir in a big handful of baby spinach at the end. The residual heat wilts it quickly and adds color without watering down the sauce.

Sun-dried tomatoes bring sweet‑tart pops that play nicely against savory notes. Toasted panko gives crunch—brown it in a pan with a little oil until golden.

Finish each plate with a shower of cheese, a crack of pepper, and a squeeze of lemon if you want extra brightness.

• For silky texture, add a teaspoon of water or a drizzle of olive oil right before serving.
• Top bowls with a poached egg for a heartier meal—the yolk enriches the sauce effortlessly.
• Keep red pepper on the table so guests can tune the heat to taste.

Before you close the tab, give this weeknight pasta a try—I promise it comes together fast and tastes like you fussed. I hope this becomes your new weeknight standby; the orecchiette sausage broccoli combo offers comfort and speed without sacrificing flavor.

Save or print the recipe so reheating or repeating it only takes minutes. If you loved the silky sauce here, explore more bowls that pair pasta, protein, and veggies with little time or pot fuss.

More to try on cuisines-corse.com (click the links):

– Penne Pomodoro: simple tomato-forward pasta with pantry staples
– Shrimp Linguine: garlicky, buttery sauce that comes together fast
– Chicken Parm Pasta: all the best parts of chicken parm in a bowl
– Creamy Boursin Pasta: ultra-creamy, herby comfort pasta
– Italian Chopped Salad (perfect side): crisp, briny, make-ahead friendly

If you try this recipe, bookmark the page and leave a note about the swaps you loved—your feedback helps other home cooks. Thanks for cooking with me today—I can’t wait to hear how you make it your own.