Orecchiette, Sausage & Broccolini Recipe

Bring water and broth to simmer

In a large pot, bring 4 quarts of water and 3 cups brodo to a boil. Add 1 tablespoon kosher salt. Keep at a rolling boil to cook the pasta.

Cook orecchiette

Add 12 oz orecchiette to the boiling water and cook until al dente, following package timing (usually 9–11 minutes). Reserve 1 cup of the starchy cooking liquid, then drain the pasta.

Brown the sausage

While the pasta cooks, heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Crumble and add 12 oz sausage to the pan. Cook, breaking up with a spoon, until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, leaving rendered fat in the pan.

Sauté garlic & red pepper

Reduce heat to medium. If the pan is dry, add another teaspoon of olive oil. Add 3 cloves thinly sliced garlic and 1 teaspoon red pepper flakes to the rendered fat. Cook, stirring, until fragrant and garlic is lightly golden, about 45–60 seconds—do not burn.

Cook broccolini

Add 12 oz trimmed broccolini to the pan with the garlic and red pepper. Toss to coat and sauté 2–3 minutes until bright green and just beginning to soften. If the pan seems dry, add 2–3 tablespoons of the reserved pasta cooking liquid or brodo to help steam and soften the stalks for an additional 2–3 minutes until tender-crisp.

Combine pasta, sausage, and broccolini

Return the browned sausage to the pan and stir to combine. Add the drained orecchiette and about 1/2 cup of the reserved pasta water (add more as needed) to the pan. Toss continuously over medium heat so the pasta absorbs some liquid and the sauce becomes glossy, about 1–2 minutes. If you prefer a slightly saucier finish, add up to 1/2 cup more reserved pasta liquid or brodo until desired consistency is reached.

Finish and season

Remove pan from heat. Add 3 tablespoons finely grated Parmigiano Reggiano, the zest of 1 lemon and up to 1 tablespoon lemon juice (optional) and 1 teaspoon freshly cracked black pepper. Toss vigorously to combine. Drizzle 1 teaspoon extra-virgin olive oil over the finished pasta. Taste and adjust seasoning with salt if needed (the cheese and sausage are salty, so add sparingly).

Serve

Divide between 4 warmed bowls and sprinkle additional Parmigiano and a crack of black pepper to taste. Serve immediately with extra brodo on the side if desired.