Orecchiette with Broccoli, Tomatoes and Sausage

This recipe came from “All You” magazine.  The sausage gives it such great flavor!

1 tablespoon olive oil

2 cloves garlic, finely chopped (I pressed it)

8 oz hot or sweet Italian sausage, removed from casings (I used the smoked sausage that you can find in the grocery store near the cold cuts because my family likes it better and I cut it into bite size pieces)

1 (15 oz) can diced tomatoes with juice


1 pound orecchiette, penne or pasta shells (I used penne)

4 cups small broccoli florets

shredded Parmesan, optional

1  Warm oil in medium skillet over medium high heat.  Add garlic and saute until fragrant, about 30 seconds.  Add sausage and cook, breaking up with a wooden spoon, until it looses its pink color, about 6 minutes.  (If you use the kind of sausage that I did then you just need to cook it until browned which will be less than 6 minutes.)  Add tomatoes with their juice and 1/4 teaspoon salt and cook, stirring occasionally, until most of the juice has evaporated and sauce has thickened, about 10 minutes.

2  While sauce is cooking, bring a large pot of salted water to boil.  Stir in pasta and cook according to package directions.  In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender.  Drain, return to pot and toss with sauce.  Serve immediately, with shredded Parmesan on the side, if desired.

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