This Orecchiette Pasta Recipe is a simple weeknight dish that delivers texture and bold flavor.
Orecchiette has to be in my top three favorite pasta shapes, and I truly think they are underrated. They are excellent for holding on to flavor. Each “little ear” (which is its literal Italian translation) has an indent on one side and ridges on the other that perfectly scoop up sauces and seasonings. It’s also just a texturally satisfying pasta shape to bite into, with just the right amount of chew when cooked to al dente.
This is a very simple recipe, perfect for families on busy weeknights when you don’t have much free time to spend on dinner. The Italian sausage is packed with salt and spices, the garlic adds more kick, and the red chili flakes (totally optional, by the way) add a delicious touch of heat. The broccoli florets get steamed in chicken broth until just tender; they retain some bite to add even more texture to the plate. Finish the whole thing off with some torn basil, and you’ve got a spicy, savory, aromatic dish on the table in less than half an hour. What could be better on a Wednesday night?
Variations to try
Want to switch things up a bit? Use this recipe as a sort of template to modify however you wish:
- Pesto sauce: Add a homemade or store-bought pesto to your pasta. The flavors of basil, garlic, and pine nuts go great with this dish.
- Parmesan: Add grated Parmesan to your pasta for a creamy twist.
- Fresh herbs: Add some additional fresh herbs like parsley or oregano to get more depth and a fresh flavor.
- Vegetarian: Replace the Italian sausage with 4 ounces of diced bell peppers, zucchini, and mushrooms. Replace the chicken stock with vegetable stock.
- Vegan: Switch out the sausage with seasoned tofu or tempeh, and use a vegetable stock. As for the pasta, check the ingredients to ensure it’s egg-free.
- Seafood pasta: Take out the Italian sausage and use 4 ounces of shrimp, clams, or calamari in its place. Use seafood stock instead of chicken stock.
- Sun-dried tomato and feta: Add 4 ounces of chopped sun-dried tomatoes and 1/4 cup crumbled feta cheese to the pasta before you plate it.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth so the sauce loosens back up.
Serving suggestions
If you want to make your orecchiette part of a multi-course meal, start things off with a first course of Cucumber And Tomato Salad and Broccoli-Cheddar Soup. Then, serve your pasta with a Simple Challah Bread. You can use the bread to scoop up whatever delicious sauce hasn’t been absorbed by the pasta. And there’s no kneading required!
Orecchiette Pasta Recipe
Ingredients
- 4 ounces orecchiette pasta
- 1 tablespoon extra-virgin olive oil
- 1 Italian sausage
- 2 garlic cloves minced
- 1 cup broccoli florets
- Pinch of salt and black pepper
- Pinch of red chili flakes optional
- 1/2 cup chicken stock
- 1 tablespoon basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Add the olive oil to a large skillet and heat over medium. Remove the sausage from the casing and add to the hot pan. Cook for about 5 minutes until the sausage is browned. Break the sausage while it’s cooking. Add the minced garlic and cook for another 30 seconds until aromatic.
- Add the broccoli florets to the sausage and season with salt, pepper, and red chili flakes (if using). Add the chicken stock and cook for 5 minutes.
- Add the cooked pasta to the skillet and toss everything together until coated with the sauce. Add a drizzle of olive oil, garnish with basil, and transfer onto plates. Enjoy!
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