Orecchiette With Sausage And Broccoli Recipe

What is Orecchiette?

Orecchiette is a type of southern Italian pasta shaped like little ears. The word ‘orecchia’ translates to ‘ear’ while the suffix ‘etta’ translates to ‘small’ or ‘little’. It is made from semolina flour and can be found in two sizes, but in the U.S. usually just one size (in this recipe we use the larger size that’s about 1/2-inch, the smaller works well for soups). Orecchiette holds sauces well with it’s bowl form, and it’s a fun unique shape to cook with. You can purchase it online, or I’ve also found this type of pasta at Target and larger Kroger stores. You’ll love it in this easy recipe!

Orecchiette Recipe Ingredients and Possible Substitutes

Broccoli crowns: Broccoli rabe will also work here, you’ll just want to include more stem. One large bunch of kale would be another tasty option. Orecchiette pasta: If you are having difficulty tracking down this specialty pasta, you can substitute orecchiette with small shells, mini penne, farfelle, or cavetelli. Salt and pepper: I use regular table salt but kosher salt is great too. Extra virgin olive oil: If you’d like you can use butter here instead. Garlic: Use fresh garlic for best flavor. Italian sausage: Recipe was made with Italian pork sausage but Italian turkey sausage will be great too. Hot or mild may be used depending on what heat you prefer. Parmesan: Romano cheese will make a great substitute if that’s what you have. Red pepper flakes: If you use hot sausage, you won’t need these, unless you want it spicier. Pasta water: I include this in the ingredients list because it is critical to the recipe and we use a generous amount, so just another reminder not to drain it (most recipes will just note it in the directions section of the recipe).

How to Make Orecchiette Pasta with Sausage and Broccoli

Helpful Tips

Remembering pasta water: If you have a hard time remembering to reserve pasta water before draining the pasta, you can set a 2-cup glass measuring cup in the colander in the sink as a reminder to ladle out some of that pasta water and reserve before draining. Don’t sub pasta water: It is critical to use pasta water and not just tap water or even broth because it won’t have the necessary starches to help bind and emulsify the sauce – including the oil, cheese and water. Sear and brown the sausage: Only toss the sausage occasionally while cooking. You want it to brown and not steam. I like to begin with chunks and let them really sear on that first side then start turning and breaking up after a few minutes. Start with a hot skillet: A preheated hot skillet is also critical to achieve a nice sear on the sausage. No soggy pasta: Set a timer for the pasta and only boil close to al dente because it will cook a second time in the skillet to your preferred texture. Keep the sausage fat: Don’t drain that rendered sausage fat! It adds lots of flavor here. Add extra olive oil as needed: Add more olive oil to taste. I prefer to add a few extra tablespoons for richness and flavor. It can vary how much you may need depending on how fatty the batch of sausage was and how much rendered fat it gives off. Make the splurge: Use good quality parmesan such as Murray’s from the big cheese wheels at the deli.