Orecchiette Pasta with Chicken Sausage and Broccoli
Ingredients
- 14 oz package Italian chicken sausage (casing removed)
- 12 oz uncooked Orecchiette pasta (or gluten-free pasta)
- 6 1/2 cups fresh broccoli florets (no stems (16 oz))
- 5 cloves garlic (smashed and chopped)
- 1/4 cup grated Pecorino Romano or Parmesan cheese
- 2 tbsp olive oil (divided)
- kosher salt and fresh cracked pepper
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat.
5 min - 3
When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente.
- 4
When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
- 5
Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage.
1 min - 6
Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
- 7
Add 1/2 cup of reserved pasta water and mix well adding more if needed.
- 8
Serve in pasta bowls with additional grated cheese on the side, if desired.
Nutrition
Per serving (based on 7 servings)
