Orecchiette with Broccoli & Italian Sausage

Orecchiette with Broccoli & Italian Sausage
Photo by Ben Fink


  • Kosher salt
  • 1-¼ lb. broccoli
  • ½ tsp. crushed red pepper flakes
  • ½ lb. bulk hot Italian sausage, preferably with fennel seed
  • ¼ cup extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 1 lb.dried orecchiette pasta
  • + 1 more ingredients
    • ½ cup freshly grated Pecorino

Separate the broccoli florets from the stems and then pare the stems with a knife. Leave the floret clusters whole unless they’re especially large; if so, cut them in half. Bring a large pot of salted water to a boil over high heat. Add the stems and cook for 3 or 4 min.; add the florets, and co...

View full recipe at Fine Cooking


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