Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Orecchiette with Caramelized Garlic, Sausage & Broccoli

Scott Phillips

Servings: four.


  • 10 oz. broccoli crowns, cut into 1-1/2-inch florets
  • 1/4 cup extra-virgin olive oil
  • 3/4 lb. sweet Italian sausage, skinned and crumbled into 1-inch pieces
  • 3 cloves garlic, very thinly sliced
  • Kosher salt and freshly ground black pepper
  • 8 oil-packed sun-dried tomatoes, drained and cut into thin strips
  • 1 Tbs. chopped fresh thyme
  • 3/4 lb. dried orecchiette (or penne)
  • 1 Tbs. fresh lemon juice; more to taste
  • 3 Tbs. grated Parmigiano-Reggiano; more for serving
  • 3 scallions (whites and greens), thinly sliced

Nutritional Information

  • Calories (kcal) : 760
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 45
  • Sodium (mg): 910
  • Carbohydrates (g): 77
  • Fiber (g): 8
  • Protein (g): 36


  • Put a large pot of salted water on to boil. Fill a large bowl with cold water. Blanch the broccoli in the boiling water until it softens to a tender crunch, 1 to 2 minutes. Transfer it to the bowl of cold water.
  • Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sausage and sauté, stirring, until it browns and is just cooked through, about 6 minutes. Transfer to a plate.
  • Put the pasta in the water. Reduce the heat under the skillet to medium low; add the remaining 2 Tbs. oil and the garlic. Season with salt and cook, flipping the pieces occasionally, until they start to brown, 3 to 4 minutes. Raise the heat to high, drain the broccoli, and add it to the skillet, along with the sausage. Cook until everything is heated through, about 1 minute. Stir in the sun-dried tomatoes and thyme.
  • Finish cooking the pasta until it’s just tender, about 10 minutes total. Reserve 1 cup of the pasta water. Drain the pasta and add it to the skillet with the broccoli. Raise the heat to high and toss well for 30 seconds. If the pasta appears dry, add 1/2 cup of the reserved pasta water. Stir in the lemon juice, Parmigiano and scallions. Add more salt, pepper, or lemon juice to taste. serve immediately, sprinkled with more Parmigiano.


Rate or Review

Reviews (3 reviews)

  • alischorr | 09/18/2014

    Better than the dish we had in Puglia! Quick and easy...I forgot to caramelize the garlic and tossed it in with the broccoli, but it still turned out great!

  • twood | 04/07/2013

    Simple tasty pasta. Perfect for a weeknight dish. Will make this again!

  • gslomka | 09/23/2012

    This is excellent and easy. I made it exactly as is, and my kids love it. It is a regular in my meal planning.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.