Spicy Sausage and Broccolini Orecchiette

Spicy Sausage and Broccolini Orecchiette ingredients

• 12 oz orecchiette pasta
• 1 lb hot Italian sausage, casings removed
• 1 bunch broccolini, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine (e.g., Pinot Grigio) or chicken broth
• 1/2 cup chicken broth, low sodium
• 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
• to taste salt
• to taste black pepper

How to make Spicy Sausage and Broccolini Orecchiette

1. Bring a large pot of heavily salted water to a rolling boil. Add the 12 ounces of orecchiette pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound of hot Italian sausage (casings removed) and break it apart with a spoon as it cooks. Brown the sausage, stirring occasionally, until it's fully cooked through and no pink remains, about 6-8 minutes. Drain any excess grease, then remove the sausage from the skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the same skillet, reducing the heat to medium. Add the trimmed and cut broccolini and sauté for 3-5 minutes, stirring frequently, until it brightens in color and starts to become tender-crisp.
4. Stir in the 3 thinly sliced garlic cloves and 1/2 teaspoon of red pepper flakes (or more if you like extra heat) and cook for another minute until fragrant, being careful not to burn the garlic.
5. Pour in the 1/2 cup of dry white wine or chicken broth, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2-3 minutes, allowing the liquid to reduce by about half.
6. Return the cooked sausage to the skillet with the broccolini mixture. Add the 1/2 cup of chicken broth and bring it to a gentle simmer, then reduce the heat to low.
7. Add the drained orecchiette pasta to the skillet. Toss everything together to combine, ensuring the pasta, sausage, and broccolini are well-distributed.
8. Stir in the 1/2 cup of freshly grated Pecorino Romano or Parmesan cheese. If the pasta seems a bit dry or could use more sauce, add a few splashes of the reserved pasta water until it reaches your desired consistency and creaminess.
9. Taste and adjust seasoning with salt and black pepper as needed. Serve hot, with extra cheese for garnish if desired.

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