Orecchiette Pasta with Italian Sausage and Broccoli

This Orecchiette with Sausage and Broccoli recipe is destined to become a weeknight favorite. A classic Italian-inspired pasta dish, it comes together in about 25 minutes and delivers bold, comforting flavor with minimal effort.

Why you’ll love this recipe

Orecchiette—literally “little ears”—is a small, concave pasta from Italy’s Apulia region. Its shape holds sauces, small vegetables and crumbled sausage especially well, making it ideal for quick skillet meals. This version pairs tender orecchiette with savory Italian sausage, bright broccoli florets and salty Pecorino Romano for a simple, satisfying dinner that’s ready in under 30 minutes.

What makes it a reliable weeknight meal:

• Balanced texture and flavor: soft pasta, crisp-tender broccoli, savory sausage and rich cheese create an appealing contrast in every bite.
• Fast and simple: only about 10 ingredients and 25 minutes from start to finish.
• Great leftovers: the flavors hold up well, and reheating is quick—perfect for packed lunches or an easy next-day meal.

Ingredients

Below are the ingredients used in this recipe along with helpful notes and substitution options to suit your pantry and taste.

• Orecchiette pasta – a pound (450 g). If you can’t find orecchiette, small shells or macaroni work well.
• Extra virgin olive oil – for sautéing and flavor.
• Onion – diced; yellow or sweet onion is fine.
• Garlic – minced, to taste.
• Italian sausage – 1 pound (loose or removed from casings). Hot sausage adds heat; use mild if you prefer less spice.
• Broccoli – about 1 pound of florets, diced into small pieces so they cook quickly. If you find broccoli rabe, that’s the traditional pairing; use it when available.
• Chicken broth – 1 cup, to help steam the broccoli and build sauce flavor. Vegetable broth works as a substitute.
• Italian seasoning – dried herb blend (or your favorite mix of oregano, basil, thyme and rosemary).
• Butter – adds richness and helps create a silky coating for the pasta.
• Pecorino Romano cheese – freshly grated. This salty, sheep’s-milk cheese gives a distinct savory finish; Parmesan can be used if needed, but taste for seasoning since it’s milder.

Instructions

These steps will guide you through a straightforward, one-pot style method that finishes with a creamy, lightly sauced pasta. Read through once, then prepare the ingredients so everything moves quickly.

1. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
2. Sauté aromatics and brown the sausage. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook 3–5 minutes until softened. Stir in the garlic and cook 1 minute more. Add the loose Italian sausage, breaking it up with a spoon, and cook until no pink remains, about 7–9 minutes.
3. Add broccoli and seasoning. Stir in the diced broccoli, chicken broth and Italian seasoning. Cover and let the broccoli steam for 3–4 minutes until crisp-tender.
4. Finish with butter, pasta and cheese. Uncover, add the butter and allow it to melt into the sausage and broccoli. Add the cooked orecchiette, half of the grated Pecorino and about 1/4 cup of the reserved pasta water. Stir to combine, letting the cheese melt and form a light, glossy sauce. Add remaining cheese and more pasta water, a tablespoon at a time, if you want a looser consistency. Taste and adjust seasoning, then remove from heat and serve immediately.

Optional: top with dollops of burrata or ricotta for extra creaminess, and sprinkle red pepper flakes if you want more heat.

Storage and reheating

This dish stores well. Transfer leftovers to an airtight container and refrigerate for up to 5 days. To reheat a single portion, place it in a microwave-safe bowl with 1–2 tablespoons of water or chicken broth to keep it moist, then heat for 2–3 minutes, stirring halfway.

For larger portions, reheat on the stove in a skillet over medium heat with 2–4 tablespoons of water or broth, stirring until warmed through (about 5–6 minutes). Add a splash more liquid if the pasta seems dry, and finish with a little extra grated cheese if desired.

What to serve with it

This orecchiette pairs nicely with a bright, crisp salad and crusty garlic bread to round out the meal. A simple Italian-style salad with mixed greens, tomatoes, cucumber and a lemon-olive oil vinaigrette complements the pasta’s richness.

More pasta recipes

If you enjoy quick, flavorful pasta dinners, try these other ideas to rotate through your weekly menu:

Recipe: Orecchiette with Sausage and Broccoli