Easy Sausage + Broccolini Pasta (Broccolini Sausage Orecchiette)
This easy broccolini pasta is a one-pot, weeknight-friendly dinner made with orecchiette, browned Italian sausage, and tender broccolini tossed in a light, glossy parmesan sauce.
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Equipment
- 1 kitchen scale or measuring cups + spoons
- 1 large pot or dutch oven
- 1 colendar
- 1 spatula or wooden spoon
- 1 chefs knife + cutting board
- 1 microplane or box grater
Ingredients
- 454 g orecchiette or other short-cut pasta; 16 ounces, 1 pound
- 454 g Italian sausage 16 ounces, 1 pound
- 10 g garlic 2 small cloves, about 1 tsp
- 21 g butter 1.5 TBSP
- 10 g olive oil 1.5 TBSP
- 112 g chicken broth 1/2 cup
- 115 g white wine dry wine, such as a Sauvignon Blanc or Pinot Grigio; 1/2 cup
- 115 g shredded parmesan about 1 cup, fresh shredded
- 115 g pasta water 1/2 cup reserved
- 440 g broccolini about 2 bunches
- red pepper flakes pinch
- salt kosher, to taste
- ¼ tsp black pepper
- lemon optional, for squeezing over pasta
Instructions
- Prep broccolini, garlic, and parmesan. Wash broccolini and chop about 1/2 - 1-inch off the stem base, then chop into 1-1/2 - 2 inch pieces. Peel and chop the garlic, and shred your parmesan cheese.440 g broccolini, 10 g garlic
- Par-boil pasta. Bring a large pot of salted water to a boil. Add pasta and cook for about 6-8 minutes (check your package and subtract 2-3 minutes!), boiling it a few minutes less than al dente.454 g orecchiette
- Reserve water. Using a heat proof measuring cup or ladle, scoop out about 1/2 - 3/4 cup of pasta water.115 g pasta water 1/2 cup
- Add broccolini to boiling pasta. When the pasta is 1-2 minutes from being al dente, add the broccolini to the pot to blanch it quickly. After about 60 seconds, strain the broccolini and pasta into a colander.440 g broccolini
- Heat pot with oil + butter. Return the pot to the stove at medium heat. Heat the oil in the same pot, and one it’s hot add in the butter to melt.10 g olive oil, 21 g butter
- Add garlic + sausage. Add your chopped garlic and sauté for about a minute, then add the sausage to the pot and sauté for 15 minutes, until it’s cooked through. For crispy browned bits, do NOT move the meat around too much, and instead allow it to really sear well.10 g garlic, 454 g Italian sausage
- Remove meat + deglaze pan. Strain the sausage from the pan into a small holding bowl. Deglaze the pan with the white wine and chicken broth, then add the salt, pepper, and red pepper flakes.112 g chicken broth, 115 g white wine, red pepper flakes, 1/4 tsp black pepper, salt
- Add the meat, broccolini, and pasta. Return the meat, pasta, and broccolini to the pot with the sauce, and stir everything well to combine.
- Add cheese. Add the shredded cheese, and drizzle in some pasta water if needed to help the sauce come together. Usually, I’ll add at least 1/4 cup, and up to 1/3 of a cup. Save any leftover pasta water for reheating!115 g shredded parmesan
- Serve immediately. Sprinkle with additional parmesan cheese for serving. Add a spitz of lemon or additional pinch of red pepper if desired.lemon
- Store. Store any leftovers in an airtight container, and add a few tablespoons of pasta water when re-heating to help the sauce reestablish itself.
Notes
Check the blog post for more customization tips + serving tips!
ℹ️ troubleshooting tips
- keep the pan hot - make sure the pot really gets back up to temperature after you cook the pasta. The meat will release liquid, so it’s important that it evaporates quickly so the pasta browns instead of boiling.
- sausage not browning - avoid the urge to plop a brick of ground meat. Instead, drop it in clumps, like little meatball blobs. This helps your meat cook more evenly, otherwise it can steam rather than sauté.
- too salty - did you accidentally over salt your pasta water? A squeeze of lemon can help balance the saltiness.
- sauce not coming together - if your pasta sauce is not emulsifying properly (the cheese is clumping and not melting) add a bit more pasta water to help things melt and incorporate. Also, be sure to use freshly grated parmesan to avoid a gritty texture that finely shredded or shelf-stable cheese can yield.
- speed it up - if you use two pots (one pasta pot and one sauté pan) you can make this in nearly half the time!
Nutrition
Calories: 521kcalCarbohydrates: 48gProtein: 23gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 59mgSodium: 735mgPotassium: 298mgFiber: 3gSugar: 3gVitamin A: 1149IUVitamin C: 52mgCalcium: 236mgIron: 2mg
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Keyword: one-pot, parmesan, spring, summer, The Balancing Act, The Feels, The Intrigue, The Oomph, weeknight meal