Orecchiette with Sausage and Broccoli One Pot Meal
This one-pot wonder combines chewy orecchiette pasta with crispy Italian sausage and charred broccoli, all bound together in a silky, starchy sauce. It's a rustic, elegant Italian dinner that comes together in under 30 minutes, delivering a perfect bite of texture and flavor in every forkful.
Equipment
- Large pot
- Large, deep skillet or Dutch oven
- Wooden Spoon
- Slotted spoon
- Ladle
- Spider or slotted spoon for transferring pasta
- Cheese grater
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 lb orecchiette pasta
- 1 lb sweet or hot Italian sausage, casings removed
- 1 large head broccoli, cut into small florets and stems thinly sliced
- 4 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes
- ½ cup grated Pecorino Romano or Parmesan cheese, plus more for serving
- 3 tablespoons extra virgin olive oil, divided
- Salt and black pepper to taste
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up into small pieces with a wooden spoon. Cook, undisturbed for 1-2 minutes until deeply browned on one side, then stir and continue cooking until fully cooked and crispy in spots. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
- Add the broccoli florets and sliced stems to the hot skillet with the sausage fat. Spread them into an even layer and let them cook without moving for 3-4 minutes, until the undersides are deeply charred and blackened in spots. Toss the broccoli and continue cooking for another 2 minutes. Add the sliced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- Add the orecchiette to the boiling water and cook according to package directions until al dente. About 2 minutes before the pasta is done, use a ladle to scoop out about 1 ½ cups of the starchy pasta water. Add ½ cup of this water to the skillet with the broccoli and bring to a simmer. Using a spider or slotted spoon, transfer the al dente orecchiette directly from the pasta pot into the skillet with the broccoli.
- Return the cooked sausage to the skillet. Toss everything together over medium heat, adding splashes of the reserved pasta water as needed to create a loose, silky sauce that coats the pasta.
- Remove the pan from the heat. Sprinkle in the grated Pecorino Romano and the remaining 2 tablespoons of olive oil. Toss vigorously until the cheese melts and the sauce is glossy. Season with a generous crack of black pepper and taste before adding any salt.
- Divide the pasta among warm bowls. Finish each bowl with an extra shower of Pecorino Romano, a drizzle of the finishing olive oil, and a pinch of red pepper flakes if desired. Serve immediately.
Notes
For a richer flavor, try the brown butter finish: after removing the sausage, add 2 tablespoons of butter to the pan and let it foam and turn nutty brown before adding the broccoli. A squeeze of fresh lemon juice and zest before serving brightens the dish. For a crunchy topping, toast 1/2 cup panko breadcrumbs in olive oil until golden and sprinkle over the pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or broth. Avoid using pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.