Orecchiette Broccoli Recipe

Prep broccoli and pasta water

Bring a 6–8 quart pot of water to a rolling boil. Add 2 tablespoons of salt. Reserve 1 cup of the hot water in a heatproof measuring cup, then add the orecchiette to the boiling water and cook until just al dente (follow fresh pasta package directions, usually 3–4 minutes). Simultaneously blanch the broccoli florets and sliced stems in the boiling water for 2 minutes, then remove with a slotted spoon to a bowl of ice water to stop cooking. Drain and set aside; keep pasta cooking water warm.

Cook sausage

While the water heats, heat 2 tablespoons of extra-virgin olive oil in a large wide skillet over medium-high heat. Add the sausage meat (casings removed), breaking it into small pieces with a wooden spoon. Cook until golden and cooked through, about 6–8 minutes. Transfer the browned sausage to a bowl, leaving rendered fat in the pan. If pan is extremely dry, add up to 1 teaspoon olive oil.

Sauté garlic and deglaze

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced garlic and 1 teaspoon crushed red pepper flakes; cook, stirring, until garlic is fragrant and just turning golden, about 1–1.5 minutes (do not burn). Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.

Combine broccoli and sausage

Add the blanched, drained broccoli to the skillet, stirring to coat with the garlic-wine mixture. Return the cooked sausage to the pan and toss to combine. Pour in up to 1 cup reserved pasta cooking water as needed to create a light sauce and help the broccoli finish cooking; simmer 1–2 minutes until broccoli is tender-crisp and flavors meld. Season with salt and freshly ground black pepper to taste and add 1 tablespoon lemon juice.

Finish with pasta and Pecorino

Using tongs, transfer the orecchiette directly from the pasta pot into the skillet (do not over-drain; include some pasta water). Toss gently over low heat for 1–2 minutes until the pasta is coated and al dente. Add the grated Pecorino Romano and toss to create a silky sauce; if needed add a splash of reserved pasta water to loosen. Adjust seasoning with salt, pepper and an extra squeeze of lemon if desired.

While the pasta cooks, make the breadcrumbs: heat a small skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon olive oil. When the butter is melted and foaming, add 1 clove minced garlic and sauté briefly until fragrant, about 20–30 seconds. Add 1 cup crumbed day-old bread and toast, stirring frequently, until golden and crisp, about 4–6 minutes.

Remove breadcrumbs from heat, stir in 2 tablespoons finely chopped parsley, 1 teaspoon lemon zest, and season with fine sea salt and freshly ground black pepper to taste. Set aside.

To serve: divide orecchiette among 4 warm bowls or plates. Sprinkle a generous pinch of aromatic breadcrumbs over each portion and finish with an additional sprinkle of grated Pecorino and a small drizzle of extra-virgin olive oil if desired.