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Orecchiette pasta with Italian Sausage, Fennel and Broccolini

Kristopher Sookma
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 People

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

  1. 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.
  2. 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.
  3. Add the Vegetables
    • Add the broccolini to the skillet. Cook, stirring occasionally, until tender but still slightly crisp, about 4-5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.