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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
