Orecchiette with broccoli and sausages
6 servings
20 minutes
Orecchiette with broccoli and sausages is a refined dish of Italian cuisine that combines the tenderness of pasta, the freshness of broccoli, and the spiciness of sausages. Orecchiette, a traditional pasta from the Apulia region, has small 'ears' that perfectly hold the sauce. Broccoli adds a bright green hue, lightness, and a soft texture, while Italian sausages enhance the flavor with meaty richness and spices. Olive oil and garlic intensify the aroma, and provolone cheese adds a pleasant creamy note. This dish can be prepared in both classic and vegetarian versions by omitting the sausages. It is perfect for a cozy family dinner, served warm and rich, leaving a lasting aftertaste.
1
Separate the broccoli florets from the base and place them in separate bowls. Cut the base and set it aside.
- Broccoli: 500 g
2
In a large pot, salt the water and bring it to a boil. Add the florets and cook for 3-4 minutes. It is very important not to cover the pot when cooking green vegetables.
- Broccoli: 500 g
- Salt: to taste
3
Using a slotted spoon, transfer the florets to a bowl and place the broccoli stems in the same boiling water. Cook until fully done.
- Broccoli: 500 g
4
At this time, heat olive oil in a pan. Add the sausages and fry until crispy. Crush the garlic cloves and add them to the sausages. Then add the broccoli florets, mix, and reduce the heat. Instead of Italian sausages, you can use Munich sausages.
- Olive oil: 150 ml
- Italian sausages: 250 g
- Garlic: 4 cloves
5
Remove the broccoli stems from the water and blend until smooth.
6
Add pasta to the water where the broccoli was boiled. Once the pasta is ready, drain the water and first add the broccoli puree, then the florets and sausages. Mix everything thoroughly.
- Orecchiette: 500 g
- Broccoli: 500 g
- Italian sausages: 250 g
- Provolone cheese: 150 g
- Ground black pepper: to taste
7
If you want to make a vegetarian version of the dish, just don't add the sausages.
- Italian sausages: 250 g
