Orecchiette's cupped shape was designed in 1500s Puglia specifically to trap chunky sauces—flat pasta can't hold ingredients.
Sausage and Broccolini Orecchiette
Dive into a bowl of cozy goodness with our Sausage and Broccolini Orecchiette! This delightful dish combines savory sausage and tender broccolini, all tossed in a garlicky bone broth that elevates every bite. Perfect for a weeknight dinner, it’s a satisfying blend of flavors that will have you coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- tons of garlic
🥩Meat & Seafood(1)
- fennel sausage (454 g)
🥛Dairy & Eggs(1)
- butter (28 g)optional
🫙Pantry Staples(1)
- bone broth (480 ml)
📦Other(2)
- broccolini
- chili flake
👨🍳 Instructions
- 1
Take apart the fennel sausage and get some crisp on it in a pot.
- 2
Remove the sausage and add minced garlic and chili flake to the pot.
- 3
Add the trimmed broccolini and pour in the bone broth.
- 4
Combine everything in one pot and reduce the pasta a little for perfect consistency.
- 5
Add butter to enrich the sauce and serve.
💡 Pro Tips
- ✓Break up sausage into 1/2-inch pieces and cook at medium-high heat without moving for 3-4 minutes to develop proper Maillard browning and crispy texture.technique3-4 minutes
- ✓Add garlic to the rendered sausage fat at medium-low heat for exactly 30-45 seconds because garlic burns at 280°F and turns bitter.timing30-45 seconds
- ✓Trim broccolini stems at a 45-degree angle and split thick stems lengthwise to ensure even cooking since stems take 2-3 minutes longer than florets.technique2-3 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because it contains 6-8% dissolved starch that helps bind the sauce to the pasta.ingredient6-8% starch content
- ✓Finish with cold butter off the heat using a 4:1 ratio of pasta to butter, whisking vigorously to create a stable emulsion through monte au beurre technique.technique4:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orecchiette's cupped shape was designed in 1500s Puglia specifically to trap chunky sauces—flat pasta can't hold ingredients.
Sausage and Broccolini Orecchiette
Dive into a bowl of cozy goodness with our Sausage and Broccolini Orecchiette! This delightful dish combines savory sausage and tender broccolini, all tossed in a garlicky bone broth that elevates every bite. Perfect for a weeknight dinner, it’s a satisfying blend of flavors that will have you coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- tons of garlic
🥩Meat & Seafood(1)
- fennel sausage (454 g)
🥛Dairy & Eggs(1)
- butter (28 g)optional
🫙Pantry Staples(1)
- bone broth (480 ml)
📦Other(2)
- broccolini
- chili flake
👨🍳 Instructions
- 1
Take apart the fennel sausage and get some crisp on it in a pot.
- 2
Remove the sausage and add minced garlic and chili flake to the pot.
- 3
Add the trimmed broccolini and pour in the bone broth.
- 4
Combine everything in one pot and reduce the pasta a little for perfect consistency.
- 5
Add butter to enrich the sauce and serve.
💡 Pro Tips
- ✓Break up sausage into 1/2-inch pieces and cook at medium-high heat without moving for 3-4 minutes to develop proper Maillard browning and crispy texture.technique3-4 minutes
- ✓Add garlic to the rendered sausage fat at medium-low heat for exactly 30-45 seconds because garlic burns at 280°F and turns bitter.timing30-45 seconds
- ✓Trim broccolini stems at a 45-degree angle and split thick stems lengthwise to ensure even cooking since stems take 2-3 minutes longer than florets.technique2-3 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because it contains 6-8% dissolved starch that helps bind the sauce to the pasta.ingredient6-8% starch content
- ✓Finish with cold butter off the heat using a 4:1 ratio of pasta to butter, whisking vigorously to create a stable emulsion through monte au beurre technique.technique4:1 ratio