Orecchiette with Sausage and Broccoli Pesto Recipe

Name: Orecchiette with Sausage and Broccoli Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1/2 whole Onion, Finely Diced; 1 clove Garlic, Minced; 1 pound Hot Italian Sausage, Casings Removed; 1 pound Orecchiette Pasta; 1 cup Reserved Pasta Water; 4 cups Broccoli, Coarsely Chopped; 1/2 cups Raw Walnuts, Chopped; 2 cloves Garlic; 3/4 cups Freshly Grated Parmesan Cheese; 1/4 cups Mascarpone Cheese; 1/4 cups (or So) Extra Virgin Olive Oil; Salt And Pepper, to taste

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
1/2 whole Onion, Finely Diced
1 clove Garlic, Minced
1 pound Hot Italian Sausage, Casings Removed
1 pound Orecchiette Pasta
1 cup Reserved Pasta Water
4 cups Broccoli, Coarsely Chopped
1/2 cups Raw Walnuts, Chopped
2 cloves Garlic
3/4 cups Freshly Grated Parmesan Cheese
1/4 cups Mascarpone Cheese
1/4 cups (or So) Extra Virgin Olive Oil
Salt And Pepper, to taste

1
Start by making the Broccoli Pesto.
2
Bring a large pot of salted water to a boil.
3
Add the broccoli and let it cook for about 2 minutes.
4
Drain off the water and immediately transfer the broccoli to a food processor.
5
Toss in the walnuts, garlic, parmesan cheese and mascarpone cheese and pulse while slowly pouring in olive oil.
6
Taste and season with salt and pepper.
7
Pulse until thick and smooth.
8
Set Broccoli Pesto aside.
9
For the pasta: Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven.
10
Cook the onion until softened then add the garlic and continue to cook, just until fragrant.
11
Be careful not to burn the garlic.
12
Add the sausage next, breaking it up into pieces while it cooks.
13
Cook sausage until brown, about 8 to 10 minutes.
14
While the sausage cooks, bring a large pot of water to a boil.
15
Salt generously and cook orecchiette according to package directions.
16
Cook the noodles for 1 minute less than the directions call for.
17
Reserve a cup of pasta water before draining the pasta.
18
Add the drained pasta to the Dutch oven and stir to combine everything.
19
Add 1-2 cups of pesto, stirring to combine.
20
You want enough pesto so that the pesto clings to all the noodles.
21
Thin out the sauce with the reserved pasta water as needed.
22
Remove from heat and serve with extra pesto on the side.

1137

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 1/2 whole Onion, Finely Diced, 1 clove Garlic, Minced, 1 pound Hot Italian Sausage, Casings Removed, and more.

Yes, Orecchiette with Sausage and Broccoli Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Sausage and Broccoli Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions