Ingredients

The following ingredients have 6 Servings
  • 1 lb. ground Italian sausage (sweet or hot, casings removed if in links)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon crushed red pepper (optional, for spice (omit if using hot sausage))
  • 2.5 cups chicken broth (preferably low sodium, or vegetable broth, or water)
  • 8 oz. orecchiette (or other preferred pasta shape/kind)
  • 1/2 teaspoon kosher salt (more if needed)
  • 1 lb. broccolini (cut into 1/2" pieces, (or broccoli, fresh or frozen, or broccoli rabe))
  • grated parmesan, chopped parsley, and fresh cracked black pepper (for serving (optional))

Instruction

  • Add the sausage (1 lb.) and onions to a large, deep skillet, pot, or Dutch Oven with a lid (make sure it's big enough to add the pasta in later!). Cook over medium high heat until the sausage has browned and the onions have softened, breaking up the sausage with a wooden spoon as it cooks, about 5 minutes.
  • Turn the heat down to medium and add the minced garlic (2 cloves) and crushed red pepper (1/4 teaspoon) if using. Sauté for 1-2 minutes, until garlic is fragrant. If you find that some of the sausage has stuck to the bottom of the pan, add 2-4 tablespoons of water, chicken broth, or white wine to the skillet, using a wooden spoon to help dislodge any stuck-on bits.
  • Add chicken broth (2.5 cups) and bring to a boil. Add the pasta, along with 1/2 teaspoon kosher salt (if using water, use 1 full teaspoon, and if using a chicken broth with lots of sodium, omit entirely).
  • Stir, turn heat down to low, cover, and simmer for 12 minutes (at this point, the pasta won't be entirely cooked yet). Add the broccoli, stir, cover, and simmer for another 3-5 minutes, until pasta is fully cooked and broccoli has softened and turned a bright green. (If it seems a little "soupy" but the pasta is fully cooked, I recommend letting it sit uncovered for 5-10 minutes to allow it to cool, thicken, and the steam to evaporate a bit.)
  • Serve with fresh grated parmesan cheese, chopped parsley, fresh cracked black pepper, and a little more crushed red pepper if desired.