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Orecchiette (or Bowtie) with Sausage and Broccoli

This orecchiette pasta dish is packed with flavor and quick to make — and the whole family gobbles it up, broccoli and all.

Course Dinner
Cuisine Italian
Keyword pasta
Total Time 30 minutes
Servings 2
Author Jennifer Segal

Ingredients

  • 5 oz oriecchiette (or bowtie)
  • 5 tbsp extra virgin olive oil divided
  • 1 lb sweet or spicy Italian sausage
  • 3 garlic cloves, minced (buy the minced garlic in a jar)
  • 1 cup chicken broth
  • 1 lb broccoli florets
  • ½ tsp salt
  • ¼ tsp red pepper flakes
  • 3 tbsp unsalted butter
  • ½ cup freshly grated Pecorino Romano
  • 1 tsp cornstarch optional, if you prefer a thicker sauce
  • 1 packet chicken stock concentrate

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.

  2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.

  3. Add chicken broth, chicken stock concentrate, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce. Optional: add cornstarch to thicken the sauce.

  4. Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.