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Broccoli and sausage pasta” is a simple and tasty dish made with ear-shaped Orecchiette pasta.

Orecchiette con broccoli e salsiccia is a delicious first course dish that combines two ingredients that are often paired together in a winning way: broccoli and sausage, here joined with orecchiette for a succulent recipe! This pasta format is ideal for embracing the rich sauce, thanks to its texture and typical shell shape. To make the orecchiette more flavorful, it is best to boil them in the same cooking water as the broccoli, just like in the typical Apulian recipe for orecchiette with turnip tops. The tops do not need a long cooking time, so they maintain their typical crunchiness. With the recipe for orecchiette with broccoli and sausage, you will also be able to make this vegetable appetizing for those who usually do not appreciate it, thus adding to your recipe book not only this recipe but also pasta with sardines and broccoli or a baked version with broccoli and bacon!



691 Calories per serving

Orecchiette 320g

Broccoli 300g

Sausage 300g

White wine 40g

Garlic 1 clove

2 sprigs of thyme

1 sprig of rosemary

Extra virgin olive oil 30g

Black pepper q.b.

Fine salt q.b.

Orecchiette with broccoli and sausage Calories

Difficulty: Very easy Preparation: 20 min Cooking: 15 min Servings: 4 people Cost: Low Note + orecchiette cooking times


How to prepare orecchiette with broccoli and sausage

To prepare orecchiette with broccoli and sausage, we start by bringing a pot of salted water to a boil. Detach the tops from the broccoli 1 and halve them or even quarter them if they are too large; then transfer them to the boiling water 2 and place a lid on the pot 3. Cook the vegetables for 6-7 minutes, and in the meantime, continue with the rest.

Finely chop the thyme and rosemary 4 and set them aside. Cut the sausage and remove the casing, gently pulling it away with your hands 5, then crumble the sausage with the tines of a fork 6.

Drizzle a large pan with olive oil 7, add the clove of garlic and fry, then add the sausage. 8. After a few seconds, add the herb mixture and deglaze the meat with white wine 9.

With the help of a skimmer, without throwing away the cooking water, take the cooked broccoli 10 and add them to the meat gradually 11. Let everything cook for 3-4 minutes, then remove the garlic with the help of kitchen tongs 12 and add a pinch of black pepper. Let the water you used to cook the broccoli come to a boil, then add the pasta and let it cook 14. When the pasta is cooked, drain it with a skimmer 15, transferring it directly to the broccoli and sausage sauce.

Add the last orecchiette, also taking a ladle of cooking water, where necessary 16, then mix the pasta well in the sauce, adding black pepper and tossing everything in the pan for a couple of minutes 17. Orecchiette with broccoli and sausage are ready, you just have to plate them 18.


You can keep the broccoli and sausage sauce in the refrigerator for 1 day, closed in an airtight container, but once you add the orecchiette, it is best to consume them right away.


To give a nice spicy note to the dish, you can add finely chopped chili to the sauce.