Sausage Orecchiette Pasta
I adapted this orecchiette pasta recipe to be like my favorite Italian restaurant version, only lighter—and tastier. I often use spicy sausage and broccoli rabe. —Melanie Tritten, Charlotte, North Carolina
Sausage Orecchiette Pasta Tips
What is orecchiette?
Orecchiette is a small, shaped pasta that translates to "little ears" in Italian. Learn more about pasta shapes.What is a good substitute for orecchiette pasta?
A good substitute for orecchiette is any concave-shaped pasta that clings to sauce. We recommend farfalle (aka bow ties), small shells or penne pasta.What other orecchiette pasta recipes can I try?
For more tasty ways to use this unique pasta shape, check out our recipes for Sausage and Swiss Chard Pasta and Orecchiette with Roasted Brussels Sprouts.Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Ingredients
- 4 cups uncooked orecchiette or small tube pasta
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 3 garlic cloves, minced
- 1 cup white wine or chicken broth
- 4 cups small fresh broccoli florets
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/3 cup grated or shredded Parmesan cheese
Directions
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1Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half.
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2Stir in broccoli and tomatoes. Reduce heat; simmer, covered, 4-6 minutes or until broccoli is crisp-tender. Drain pasta; add to skillet and toss to coat. Serve with cheese.
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