This orecchiette pasta with sausage and broccoli is one of my favorite comfort meals when I want something filling but still simple to prepare. I cook everything in one pot, letting the pasta absorb a creamy, savory sauce as it cooks. The combination of tender pasta, flavorful sausage, and fresh broccoli makes this dish both cozy and satisfying, perfect for an easy weeknight dinner.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly and doesn’t require a sink full of dishes afterward. I only need basic ingredients, and the results always feel hearty and comforting. I also like how adaptable it is, since I can easily adjust the seasoning or vegetables based on what I have at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound Italian sausage
½ cup onion, chopped
2 teaspoons garlic, minced
¾ teaspoon salt
½ teaspoon Italian seasoning
32 ounces chicken broth
¼ cup heavy cream
16 ounces dry orecchiette pasta
2 to 3 cups broccoli, chopped into small florets
¼ to ½ cup Parmesan cheese, grated
Directions
I begin by cooking the Italian sausage and chopped onion in a large saucepan over medium-high heat. I let the sausage brown and crumble while the onion softens, which usually takes about 4 to 5 minutes.
Once that’s done, I add the minced garlic, salt, and Italian seasoning, stirring everything together and cooking for about one more minute until fragrant.
Next, I pour in the chicken broth and heavy cream and bring the mixture to a light boil. When it starts simmering, I stir in the dry orecchiette pasta, cover the pot, and let it cook for 10 minutes.
After that, I uncover the pot, stir in the chopped broccoli, cover it again, and cook for another 5 minutes until the pasta is tender and the broccoli is bright and just cooked through.
To finish, I stir in the grated Parmesan cheese. If the sauce seems too thin, I let it simmer uncovered for a minute or two until it thickens to my liking.
Servings And Timing
I usually get about 8 servings from this recipe. The prep time is around 5 minutes, the cooking time is about 25 minutes, and the total time is approximately 30 minutes.
Variations
I sometimes replace the broccoli with peas, or I use both for extra color and texture. When I want more heat, I add red pepper flakes or choose a spicier Italian sausage. I also like swapping Parmesan with Pecorino cheese for a slightly bolder flavor. Adding bell peppers or extra onions is another variation I enjoy.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. When reheating, I add a small splash of broth or water and warm it gently so the pasta stays creamy and doesn’t dry out.
FAQs
Can I Use A Different Pasta Shape?
Yes, I use small pasta shapes like shells or rigatoni if I don’t have orecchiette, keeping the cooking time similar.
Can I Make This Dish Less Creamy?
I reduce the amount of cream or replace part of it with extra broth when I want a lighter sauce.
Does The Pasta Really Cook In One Pot?
Yes, I add the pasta dry, and it cooks directly in the broth and cream, soaking up all the flavor.
Can I Add More Vegetables?
I often add bell peppers, spinach, or zucchini when I want extra vegetables in the dish.
Is This Recipe Good For Meal Prep?
I find it works well for short-term meal prep, especially if I reheat it with a bit of added liquid.
Conclusion
This orecchiette pasta with sausage and broccoli is a reliable, comforting meal I turn to again and again. I love how easy it is to make while still delivering rich flavor and a satisfying texture. It’s a simple one-pot dish that fits perfectly into busy days when I still want a homemade dinner.
Orecchiette Pasta with Sausage and Broccoli is a creamy, one-pot dinner made with savory Italian sausage, fresh broccoli, and tender orecchiette cooked right in a flavorful broth. It’s cozy, easy, and perfect for weeknights.
Total Time:30 minutes
Yield:8 servings
Ingredients
1 pound Italian sausage
1/2 cup onion, chopped
2 teaspoons garlic, minced
3/4 teaspoon salt
1/2 teaspoon Italian seasoning
32 ounces chicken broth
1/4 cup heavy cream
16 ounces dry orecchiette pasta
2 to 3 cups broccoli, chopped into small florets
1/4 to 1/2 cup Parmesan cheese, grated
Instructions
In a large saucepan, cook Italian sausage and chopped onion over medium-high heat, breaking up the sausage as it browns for 4–5 minutes.
Add garlic, salt, and Italian seasoning. Stir and cook for 1 minute until fragrant.
Pour in chicken broth and heavy cream. Bring to a light boil.
Add dry orecchiette pasta, stir, cover, and cook for 10 minutes.
Stir in chopped broccoli, cover again, and cook for 5 more minutes until pasta is tender and broccoli is cooked.
Stir in grated Parmesan cheese. Simmer uncovered briefly if sauce needs thickening.
Serve hot, topped with additional Parmesan if desired.
Notes
Use red pepper flakes or spicy sausage for added heat.
Swap broccoli for peas, spinach, or bell peppers for variation.
Use Pecorino instead of Parmesan for a sharper flavor.
Add a splash of broth when reheating to keep the pasta creamy.
