Orecchiette Pasta with Chicken Sausage and Broccoli

Bright, comforting, and reliably weeknight-friendly, this Orecchiette Pasta with Chicken Sausage and Broccoli takes a few humble ingredients and turns them into a satisfying, family-style dinner. The ear-shaped orecchiette cradle little pockets of sauce and garlic, while crumbled chicken sausage adds savory depth without weighing the dish down. Tender broccoli florets bring color, texture, and a pop of freshness — and the whole skillet finishes with a kiss of Pecorino Romano (or Parmesan) and a drizzle of olive oil for glossy goodness.

This recipe is approachable for cooks of all levels. It comes together in one main pan plus a pot for the pasta, and you can easily scale it up for guests or scale down for two. The garlic is bright but not overpowering, and the cheese lends a salty, tangy finish that ties everything together. Read on for the full ingredient list and a clear, step-by-step method that follows the original preparation order while making each step easier to follow.

Why this recipe works

There’s a reason this combo is a weeknight favorite: the textures and flavors contrast and complement each other. Orecchiette is porous and somewhat chewy, so it holds on to little bits of garlic and cheese. Chicken sausage provides a lean, flavorful protein that breaks into bite-sized pieces, distributing flavor evenly through the pasta. Broccoli adds vegetal brightness and a satisfying snap that offsets the soft pasta and sausage.

With only a handful of pantry staples — olive oil, garlic, salt, and pepper — the dish feels elevated without being fussy. It’s quick, flexible, and filling.

Ingredients

• 14 oz package Italian chicken sausage, casing removed
• 12 oz uncooked Orecchiette pasta, or gluten-free pasta
• 6 1/2 cups fresh broccoli florets, no stems (16 oz)
• 5 cloves garlic, smashed and chopped
• 1/4 cup grated Pecorino Romano or Parmesan cheese
• 2 tbsp olive oil, divided
• Kosher salt and fresh cracked pepper

Equipment and prep notes

You’ll need a large pot for boiling pasta and a large skillet or sauté pan for the sausage, broccoli, and garlic. A colander, wooden spoon or spatula, and a microplane or fine grater for the cheese will come in handy. Remove the sausage from its casing before cooking and chop the garlic after smashing the cloves to release more flavor. If you’re using gluten-free pasta, follow the package instructions for cooking time; otherwise, aim for al dente.

Servings

This recipe serves about 4 as a main course, depending on portion size and appetite. It reheats well and is great for leftovers.

Step-by-step instructions

Follow these steps in order to produce the best texture and flavor, rewritten for clarity and flow while keeping the same sequence and ingredient amounts.

1. Bring the pasta water to a boil. Fill a large pot with water, add a generous pinch of kosher salt, and bring it to a rolling boil over high heat. The salted water will season the pasta from the inside as it cooks.
2. Cook the orecchiette. Add the 12 oz of uncooked orecchiette (or gluten-free pasta) to the boiling water. Stir immediately to prevent sticking. Cook until the pasta is al dente according to the package directions, usually 9–12 minutes for orecchiette. Reserve about 1 cup of the starchy cooking water before draining.
3. Drain the pasta and set aside. Once the orecchiette reaches al dente, drain it in a colander. Shake off excess water but do not rinse. Keep the reserved pasta water close by — you’ll use it to loosen the sauce if needed.
4. Heat one tablespoon of olive oil in a skillet. Place a large skillet over medium heat and add 1 tbsp of the 2 tbsp olive oil. Allow it to warm until shimmering but not smoking.
5. Cook the chicken sausage. Add the 14 oz of Italian chicken sausage (casing removed) to the warm skillet. Use a wooden spoon or spatula to break the sausage into small, bite-sized pieces as it cooks. Sauté until the sausage is browned and cooked through, about 6–8 minutes. Season lightly with kosher salt and fresh cracked pepper while it cooks, remembering that cheese will add additional saltiness later.
6. Transfer cooked sausage to a plate. When the sausage is nicely browned and cooked through, use a slotted spoon to transfer it to a plate and set aside. Leave any rendered juices and bits in the skillet — they add flavor to the broccoli and garlic.
7. Add the remaining olive oil and the broccoli to the skillet. Return the skillet to medium heat and add the remaining 1 tbsp olive oil. Add the 6 1/2 cups fresh broccoli florets (no stems). Toss to coat the broccoli in the oil and the flavorful browned bits left from the sausage.
8. Sauté the broccoli until tender-crisp. Cook the broccoli, stirring occasionally, until it is bright green and just tender, about 4–6 minutes depending on floret size. The goal is tender-crisp; you don’t want the broccoli to become mushy. If the pan looks dry, add a splash of the reserved pasta water to create a little steam and help the broccoli cook evenly.
9. Add the garlic and cook briefly. Push the broccoli to the side of the skillet or make a small well in the center, then add the 5 smashed and chopped garlic cloves. Sauté the garlic for 30–45 seconds, stirring constantly, until fragrant. Be careful not to let it brown or burn; properly cooked garlic should smell aromatic and sweet.
10. Return the cooked sausage to the skillet. Add the reserved cooked sausage back into the skillet with the broccoli and garlic. Stir everything together and let it warm through for about 1–2 minutes.
11. Toss in the drained orecchiette. Add the drained orecchiette to the skillet. Gently toss or fold the pasta with the sausage, broccoli, and garlic until evenly combined. If the mixture seems dry or clinging, add a few tablespoons of the reserved pasta water to loosen it and create a silky coating. Add the water a little at a time — you want the sauce to cling lightly to the pasta, not pool in the pan.
12. Finish with cheese, oil, and seasoning. Remove the skillet from heat. Sprinkle the 1/4 cup grated Pecorino Romano or Parmesan cheese over the pasta, and drizzle any remaining olive oil if desired. Toss gently to distribute the cheese and develop a glossy finish. Taste and adjust with kosher salt and fresh cracked pepper as needed.
13. Serve immediately. Divide the Orecchiette Pasta with Chicken Sausage and Broccoli among plates or bowls while warm. If you like, add an extra sprinkle of grated Pecorino Romano or Parmesan and a crack of fresh pepper before serving.

Tips and variations

• For more brightness, finish with a squeeze of lemon juice or a teaspoon of lemon zest just before serving.
• If you prefer a little heat, add a pinch of red pepper flakes when you add the garlic.
• To make this dairy-free, omit the Pecorino Romano or Parmesan and finish with a tablespoon of nutritional yeast for a cheesy flavor.
• If your broccoli florets are large, cut them into smaller pieces so they cook evenly and match the bite size of the pasta and sausage.
• Make it heartier by stirring in a half cup of cooked white beans or a handful of toasted pine nuts for crunch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to revive the texture.

Flavor profile

This dish is savory with balanced salt from the cheese and sausage, and aromatic notes from the garlic. The broccoli contributes vegetal sweetness and texture while the olive oil and reserved pasta water create a light, silky coating that helps the Pecorino Romano cling to each orecchietta. The result is a simple yet layered plate that feels both comforting and fresh.

Make-ahead and meal prep

You can prepare the sausage and broccoli ahead of time and store them separately in the refrigerator for up to two days. When ready to eat, reheat them in a skillet, add the cooked pasta, toss with cheese, and serve. This approach keeps textures fresh and reduces total weeknight cooking time.

Serving suggestions

Pair this Orecchiette Pasta with Chicken Sausage and Broccoli with a crisp green salad and a light vinaigrette for contrast. A simple side of roasted cherry tomatoes or garlic bread is also welcome for those who want something a little more indulgent.

Final note

This Orecchiette Pasta with Chicken Sausage and Broccoli is one of those dinners that strikes the perfect balance between convenience and flavor. It’s quick enough for a busy weeknight but satisfying enough for a relaxed weekend meal. The recipe keeps ingredient amounts straightforward and techniques approachable, making it easy to customize while delivering consistently delicious results.