Broccoli Bolognese with Orecchiette

I have two versions of one of my favorite classic Italian dishes to share. This is the broccoli-loaded “healthier” version.

This recipe was adapted from Bon Appétit, contributed by Adam Rapoport. I increased the amount of broccoli, modified the proportions, and used sweet Italian sausage. It was a quick and tasty weeknight meal.

Yield: 6 servings

  • 1 1/2 to 2 pounds of broccoli florets
  • coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 to 6 garlic cloves, smashed
  • 12 to 14 ounces fresh sweet or hot Italian sausage (about 3-4 links), casings removed
  • crushed red pepper flakes
  • 14 to 16 ounces orecchiette
  • 3 tablespoons unsalted butter, cut into pieces
  • 1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving

  1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).
  2. Chop broccoli into small pieces; set aside.
  3. Heat 2 T oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.
  4. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
  5. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
  6. Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
  7. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.
  8. Add butter and stir until melted, then transfer pasta to a large bowl.
  9. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
  10. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Broccoli Bolognese with Orecchiette

  1. This looks delicious, I love sneaking broccoli into lots of dishes, your flavour combination sounds really nice:)

  2. This one is a keeper! Going on my list!

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