Orecchiette with broccoli
4 servings
30 minutes
Orecchiette with broccoli is a classic dish of Italian cuisine, originating from sunny Apulia. The small ear-shaped pasta perfectly holds the sauce and harmonizes with the tender broccoli florets. Enhanced with aromatic mushrooms and spicy pork sausages, it gains a rich flavor, while garlic and olive oil add depth and expressiveness. The ease of preparation makes orecchiette with broccoli a versatile choice for a weekday dinner or cozy family lunch. This dish not only pleases the eye and warms the soul but also offers a balance of healthy ingredients by combining vegetables, protein, and nutritious pasta. It is ideally served with grated Parmesan and a glass of white wine that highlights its sophistication.
1
Cook the pasta according to the package instructions until al dente in a large pot of salted boiling water; add the broccoli 3 minutes before the end of cooking.
- Orecchiette: 400 g
- Broccoli florets: 6 pieces
2
Drain the water, leaving 1/2 cup; remove from the pot and dry the pasta and broccoli.
3
Wash the pot, pour in the oil, and heat it over medium heat. Add the mushrooms and sausage, cook for 7-10 minutes or until the mushrooms are browned.
- Olive oil: 2 tablespoons
- Button mushrooms: 300 g
- Pork sausages: 1 piece
4
Add garlic, cook for another 30 seconds. Place pasta, broccoli, and the remaining cooking water in the pot, cook for 3-4 minutes or until heated.
- Finely chopped garlic: 1 clove
5
Season with salt and pepper if needed.
