Orecchiette with Sausage and Broccoli
Ingredients
The pasta and vegetables
-
1
lb
broccoli crowns
-
12
oz
orecchiette pasta
The sauce
-
4
Tbsp
extra-virgin olive oil
-
1½
Tbsp
minced garlic
-
1
lb
Italian sausage
-
⅔
cup
finely shredded Parmesan
-
1½
cups
reserved pasta water
-
to taste
red pepper flakes
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Boil salted water in a large pot.
- Cook broccoli in boiling water until tender, then remove and rinse under cold water.
- Add orecchiette pasta to the same pot and cook until just shy of al dente, reserving 1½ cups of pasta water.
- In a skillet, heat olive oil and cook crumbled sausage until browned, adding garlic near the end.
- Pour in 1 cup of reserved pasta water and let simmer briefly.
- Add the al dente pasta to the skillet and cook while tossing for about 2 minutes.
- Stir in remaining olive oil and season with red pepper flakes.
- Add Parmesan cheese and toss to melt into the sauce.
- Incorporate the broccoli and adjust seasoning with salt and pepper.
- Thin the sauce with additional pasta water if needed and serve with more olive oil and Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
527
Total fat
26g
Total carbohydrates
49g
Total protein
23g
Sodium
700mg
Cholesterol
47mg
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