Sausage broccolini pasta is a simple and easy-to-make pasta dish that's utterly delicious. Tender broccolini florets and crispy bits of sausage are mixed with orecchiette to create a super flavorful meal. Stopping at a single bowl is optional.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
I love pasta dishes with sausage because it always feels like such a treat.
Whether it's a creamy sausage pasta or a lighter version like this pasta with sausage and broccolini, a bowl of carbs with crispy bits of sausage always makes my day better.
This orecchiette pasta with sausage and broccolini has the potential to surprise you.
Not only it's super easy to make, but it's also so good the entire family will love it.
Why you'll love this sausage broccolini pasta
- It's super easy to make and the flavors are incredible.
- Pasta with sausages feels like a treat, but the addition of broccolini makes it healthier.
- You can have it on the table in 25 minutes.
What goes into broccolini and sausage pasta
Orecchiette - I love orecchiette in this pasta dish because its shape captures the sausage and broccolini beautifully. However, you can sub with farfalle, conchiglie, penne, fusilli or any other type of short pasta.
Italian sausage - Mild Italian sausage is perfect in this pasta with sausage and broccolini.
If you want the pasta to have a bit of a kick, you can use spicy Italian sausage instead. Alternatively, you can use any kind of pork or beef sausage you like.
Shallot - The mild flavor of shallot is perfect in this recipe, but you can sub it with regular onion if you like.
Garlic - Use freshly hopped garlic for the best flavor.
Broccolini - A hybrid between regular broccoli and Chinese broccoli (or Gai Lan), broccolini is tender and bright, just the perfect veggie for a pasta dish. You can also use small broccoli florets in this pasta dish.
Chicken broth - Deglaze the pot with some white wine instead of chicken stock for a different flavor.
Parmesan - It's always best to grate your own parmesan cheese for pasta dishes like this - I keep a block of Parmesan in the fridge and use a fine grater as needed. Pecorino romano is another great option here.
How to make orecchiette with sausage and broccolini
Bring a large pot of water to a boil, salt it and cook the orecchiette al dente according to the instructions on the package.
Add the shallot, garlic and red chili flakes and continue to cook for 2 minutes.
Stir in the broccolini florets, then add the chicken stock and simmer for 2-3 minutes until the broccolini is tender and the sauce thickens.
Transfer the cooked pasta to the pan and toss to combine. Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan and freshly ground black pepper on top if you like.
Leftovers and storage
- This pasta is best served immediately, but if you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
- Reheat the sausage broccolini pasta in the microwave or on the stovetop. You may need to add a bit of broth or water when reheating if it looks too dry.
- I don't recommend freezing this pasta.
Recipe notes and tips
- Reserve 1-2 cups of pasta water before draining, and use some of it if the sauce looks too thick after tossing in the pasta.
- Sprinkle some freshly grated Parmesan on individual bowls right before serving.
- Use turkey sausage or chicken sausage for a low-calorie version of this pasta.
- You can add some fresh cherry tomatoes for extra brightness and vitamins.
- A splash of lemon juice can elevate the flavors of this pasta with sausage meat.
If you liked this sausage broccolini pasta recipe, you might also like some of my other easy pasta recipes:
- Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
- Tuna Red Pesto Pasta
- Pasta e Piselli (Pasta and Peas)
- Pink Sauce Pasta
- Pistachio Pasta Sauce
- 8.8 oz (250 g) orecchiette
- 1 tablespoon olive oil
- 1 lb (450 g) Italian sausage, casings removed
- 1 medium shallot, finely diced
- 2 garlic cloves, finely chopped
- ¼ teaspoon red chili flakes
- ½ lb (250 g) broccolini florets
- 1 cup (250 ml) chicken stock
- ⅓ cup (30 g) grated parmesan cheese
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil, salt it and cook the orecchiette al dente according to the instructions on the package.
- Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and fry the sausage for 4-5 minutes over medium heat until slightly crispy, breaking it up with your spoon as you go.
- Add the shallot, garlic and red chili flakes and continue to cook for 2 minutes.
- Stir in the broccolini florets, then add the chicken stock and simmer for 2-3 minutes until the broccolini is tender and the sauce thickens.
- Transfer the cooked pasta to the pan and toss to combine. Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.
Amount Per Serving: Calories: 504Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 74mgSodium: 669mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 27g
Nutritional information is an estimate provided by an online nutrition calculator.