Description
This One Pot Orecchiette with Sausage and Broccoli is a hearty and flavorful Italian-inspired dish that combines tender pasta, savory sweet Italian sausage, nutritious chickpeas, and fresh vegetables like broccoli and arugula. Cooked all in one skillet, this recipe is perfect for a quick, comforting meal that requires minimal cleanup.
Ingredients
Scale
Pasta and Broth
- 8 oz. orecchiette pasta (whole wheat optional)
- 3 cups vegetable broth or chicken broth
Meat and Legumes
- 12 oz. sweet Italian sausage, cut into rounds
- 15 oz. can chickpeas, drained and rinsed
Vegetables and Aromatics
- 1/2 cup sweet onion, chopped
- 3 garlic cloves, finely chopped
- 3 cups fresh arugula (or greens of your choice)
- 1 cup broccoli florets, chopped (or broccoli rabe)
Spices and Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red chili flakes (optional, for spice)
- Salt and pepper, to taste
Oils and Cheese
- 3 tablespoons olive oil
- 1/2 cup freshly grated parmesan cheese, plus extra for garnish
- Freshly chopped parsley and basil (for garnish)
- Extra crushed red pepper (for garnish)
Instructions
- Prepare the Aromatics: In a large skillet, heat olive oil over medium-high heat. Add chopped onion and garlic, sautéing for 1-2 minutes until fragrant and slightly softened.
- Brown the Sausage: Add the sliced sausage to the skillet. Cook for 2-3 minutes, stirring occasionally, until lightly browned and beginning to release its juices.
- Add Pasta and Broth: Stir in the orecchiette pasta, vegetable or chicken broth, dried basil, dried oregano, and red chili flakes (if using). Bring the mixture to a boil, then cover and reduce heat to a simmer for 4 minutes. This allows the pasta to start absorbing the flavorful broth.
- Add Broccoli: Add the chopped broccoli florets to the skillet. Stir to combine, cover again, and cook for another 5 minutes, allowing the broccoli to become tender yet retain its bright green color.
- Incorporate Chickpeas: Remove the lid and add the drained and rinsed chickpeas. Stir gently, then continue to simmer uncovered for about 8 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Stir in Greens: Add the fresh arugula or greens of your choice, stirring until just wilted and well-mixed into the pasta mixture.
- Finish with Cheese and Herbs: Sprinkle in 1/2 cup of freshly grated parmesan cheese. Garnish with additional parmesan, chopped parsley, basil, and extra red pepper flakes as desired. Serve warm, optionally alongside crusty bread or a fresh side salad.
Notes
- You can substitute broccoli rabe for broccoli florets for a slightly more bitter, traditional Italian flavor.
- Use whole wheat orecchiette to increase fiber content and make the dish more filling.
- Adjust red chili flakes to control the spiciness level according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- For a vegetarian version, omit the sausage and increase chickpeas or add mushrooms for extra umami.
