Some meals bring a burst of freshness to the table, and this Orecchiette Pasta with Italian Sausage, Broccolini, and Lemon does exactly that. It’s a comforting yet vibrant dish that marries the savory richness of Italian sausage with the crisp, slightly bitter broccolini and the bright zestiness of fresh lemon and white wine.
I love, love love these pastas. The orecchiette, with its charming “little ear” shape, perfectly cradles the crumbled sausage and tangy sauce. Not only that but the shape and the texture of this pasta is really good. I recommend getting the highest quality pasta you can get, I like the Molisana pasta brand myself. Any good bronze cut pasta would work best as the Teflon dye pasta is too smooth and will not allow the sauce to stick as well to the surface. A squeeze of lemon and a sprinkle of zest add a refreshing pop of citrus, balancing the dish from the sausage. The broccolini, cooked until crisp-tender, adds a wonderful crunch with a light broccoli flavor.
I personally love this dish as I love broccolini and sausage. My husband on the other hand does not particularly like sausage or broccolini but he does not complain when I make this and even gets himself seconds so it must not be that bad! 🙂 It’s easy enough for a quick weeknight meal which could also make it a good dinner to make for friends. If you’re looking for a pasta dish that is flavorful and delicious, this one is a must-try!
Orecchiette pasta with Italian Sausage, Fennel and Broccolini
Notes
Orecchiette Pasta with Italian Sausage and Broccolini
This vibrant pasta dish combines the savory richness of Italian sausage with the deliciousness of broccolini. I like broccolini as it has less of an irony taste then broccoli.Ingredients
- 1 box of orecchiette pasta
- 1 lb Italian sausage
- 1 bunch broccolini, trimmed and cut into bite-sized pieces
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes – not too much you don’t want the spiciness to overpower the dish
- 1/2 cup chicken broth
- 1/4 cup dry white wine like Sauvignon Blanc
- 1/2 cup grated Parmesan cheese
- Juice of 1/2 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
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Cook the Sausage
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through.
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Add the Vegetables
- Add the broccolini to the skillet. Cook, stirring occasionally, until tender but still slightly crisp, about 4-5 minutes.
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Build the Flavor
- Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant. Add the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
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Combine Ingredients
- Reduce the heat to low and add the chicken broth, letting it simmer gently to blend the flavors. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
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Add Lemon and Cheese
- Remove the skillet from the heat and stir in the lemon juice and zest. Sprinkle with grated Parmesan cheese and toss to combine.
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Serve
- Divide into bowls and garnish with additional Parmesan and a touch of lemon zest if desired.
Tips for Perfect Orecchiette Pasta
- Use Bronze Die-Cut Pasta: The rough texture clings to the sauce beautifully for maximum flavor.
- Don’t Overcook the Broccolini: Keep it tender with a slight crunch for the best texture contrast.
- Choose a Good White Wine: Use a dry wine like Sauvignon Blanc or Pinot Grigio for a subtle depth of flavor.