Broccoli Bolognese with Orecchiette

From the kitchen of Carly

Broccoli gets the Bolognese treatment here, chopped fine and cooked down with spicy sausage and garlic into a deeply savory sauce. Tossed with tender orecchiette, butter, and sharp Parmesan, it's hearty enough to satisfy any pasta craving without feeling heavy.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large head of broccoli (1 1/4–1 1/2 pounds), cut into florets, stalk peeled and coarsely chopped
  • 1Kosher salt
  • 12 tablespoons extra-virgin olive oil, plus more for drizzling
  • 14 garlic cloves, smashed
  • 112 ounces fresh Italian sausage (about 3 links), casings removed
  • 1Crushed red pepper flakes
  • 112 ounces orecchiette
  • 13 tablespoons unsalted butter, cut into pieces
  • 11 1/2 ounces Parmesan
  • 1finely grated (about 1 1/2 cups)
  • 1plus more for serving

Instructions

  1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

  2. Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6, 8 minutes.

  3. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

  4. Meanwhile, ladle about 1/2 cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

  5. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1 1/2 oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

  6. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.