Recipes
Sausage & Broccoli Orecchiette
Mamma mia! This heavenly pasta dish provides a handy all-in-one supper, combining broccoli with our famous Italian sausages, plus the added hint of sweet basil. The starch from the pasta cooking water helps to create a surprisingly creamy sauce…that’s cream-free! This handy trick is a favourite of the best Italian chefs.
15
min35
min6
What You Need
1
broccoli, in flowerets
1
pkg.
400 g) orecchiette or other short pasta
3
tbsp
olive oil
1
garlic clove minced
1/4
cup
grated parmesan (or more to serve)
Preparation
- Preheat oven to broil. Place sausages on the rack of a broiler pan. Roast in oven 16 to 20 minutes, turning over from time to time until golden on all sides.
- Meanwhile, in a pot of salted boiling water, cook broccoli until al dente. Drain and set aside. At the same time, in another pot, cook pasta following package directions. Drain, reserving 1 cup of the pasta cooking water.
- Wipe dry one of the saucepans and use to warm up oil over low heat. Gently cook garlic in oil for 1 to 2 minutes (do not brown). Add in pasta, 1/4 cup parmesan and half the reserved cooking water, mixing well until parmesan and water almost make a creamy sauce (if the mixture is too dry, gradually add cooking water until you reach a creamy consistency). Season with salt and pepper to taste.
- Slice sausages and add to pasta along with broccoli. Reheat for 1 to 2 minutes and adjust seasonings. Serve right away, garnished with fresh basil and more grated parmesan on the side, to taste.
