Sausage, Broccoli, and Red Pepper Orechiette

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Sausage, Broccoli, and Red Pepper Orechiette
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25 min.
ready in 45 min.
Ready in


21 ozs Broccoli
kosher salt (to taste)
¼ cup extra virgin olive oil
8 ozs hot Italian sausage
½ tsp crushed Red pepper flakes
3 cloves garlic cloves (peeled and minced)
1 ½ cups roasted Red pepper (in vinegar)
½ cup Chicken broth
2 Tbsps heavy cream
8 cups dried Orecchiette pasta
½ cup pecorino romano (freshly grated)
How healthy are the main ingredients?
Broccolipecorino romanoolive oilgarlic clovesalt

Preparation steps

Separate the broccoli florets from the stems, cut any large floret clusters in half. Bring a large pot of salted water to a boil over high heat. Add the florets, and cook for about 5 minutes until just tender. Drain and plunge into cold water. Once cool, drain the broccoli well and chop it coarsely.
Heat the olive oil in a 12-inch skillet over moderate heat. Add the sausage and cook, crumbling it with a wooden spoon, until it loses its pink color. Remove the sausage with a slotted spoon. Add the red pepper flakes and garlic and sauté briefly. Add the roasted red peppers, chicken broth, and heavy cream. Stir constantly until sauce thickens slightly. Add the broccoli and season well with salt. Stir to coat the broccoli with the seasonings. Keep warm over low heat.
Meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta and return it to the warm, empty pot. Add the contents of the skillet to the pasta and cook it over moderate heat, stirring constantly, until the pasta mixture is heated through. Remove from the heat, stir in 1/4 cup of the cheese, and divide the pasta among six warm bowls. Serve with remaining cheese.