Orecchiette with Sausage and Broccoli

Orecchiette is such a cute pasta shape! In Italian orecchia means “ear” -etta meaning “small”. And that’s what the pasta shape looks like…little ears. They are super easy to eat, and easily holds all the sauce and goodness in your recipes. I have had Orecchiette in my favorite restaurants, but it is almost always served with Broccoli Rabe. I’m not a fan of Broccoli Rabe as it is quite bitter. Hence this recipe for Orecchiette with Sausage and Broccoli.

This recipe is literally one of the easiest recipes I have made. Sometimes I even add some sun dried tomatoes.

While the Orecchiette is cooking, saute the sausage in a little oil in a cast iron, or stainless steel skillet until cooked, and add garlic. Then add the broccoli, broth, additional oil, red pepper and salt and pepper to season. A non-stick pan is not recommended as it does not create the browned bits on the bottom of the pan that adds so much flavor.

Add butter until thickened , and add mixture to drained Orecchiette, add cheese and mix.

Sprinkle with a little fresh and chopped parsley and additional cheese if desired.

I adapted this recipe from Lidia Matticchio’s recipe. I always make a recipe exactly as it is called for. Then I tweak ingredients id I feel I need to. She uses fresh Orecchiette, I opted for using dried. I use a lot more butter than she does. I changed the broccoli di rapa for broccoli. Both versions are delicious. It’s almost like you can’t mess up this recipe. It’s that good.