Orecchiette with Caramelized Garlic, Sausage and Broccoli

June 29th, 2009 by katie

So I bookmarked this recipe in an old Fine Cooking magazine, yet never seemed to get around to it.  It sounded easy and simple and had common, familiar ingredients, and maybe that was the reason I never got that excited about it.  Finally, the day came when-while I was napping on the couch not thinking of cooking anything-mrChaos announced he was starvingandgoingtodie unless he ate right now. Like, no time for take out, must eat a meal NOW.  So I decided to give this 20 minute, essentially pantry, recipe a chance.

Wow! There is  a lot going on in this dish.  I was thinking pasta, sausage, broccoli: good, but not life changing.  Well let me tell you: caramelized garlic, sun dried tomatoes, lemon juice, Parmesan cheese, caramelized garlic. This simple, quick pasta dish was hearty, yet light and flavorful, familiar yet special.  I am so glad I finally tried it, we will be having it often!

Orecchiette with Caramelized Garlic, Sausage, and Broccoli

serves 4, prep 5 min, cook 15 min, adapted from Fine Cooking, October 2003
  • 10 oz. frozen broccoli florets
  • 2 tbsp olive oil
  • 1 lb Italian sausage, crumbled
  • 3 cloves garlic, peeled and thinly sliced
  • 1/3 cup sun-dried tomatoes, julienned, jarred in oil
  • 3/4 lb dried orecchiette or penne pasta
  • 1 tbsp fresh lemon juice (about 1/2 a lemon)
  • 3 tbsp fresh grated Parmesan cheese plus additional for serving
  • salt and pepper
  1. Thaw frozen broccoli florets briefly under cool running water.
  2. Bring a large pot of water to a boil.
  3. Heat oil in a skillet on medium high.
  4. Cook Italian sausage until browned, reserve to a plate.
  5. Salt pasta water and add pasta.
  6. There should be about 2 tbsp of fat in the skillet, if not add olive oil to make about 2 tbsp.
  7. Turn heat to medium-low and cook garlic, stirring frequently, until golden brown.
  8. Add broccoli and sausage back to the pan and heat on high until warmed through.
  9. Add tomatoes, salt and pepper to taste.  Take off heat.
  10. Finish pasta (total cook time is about 10 minutes). Reserve 1 cup pasta water and drain.
  11. Add pasta to broccoli and sausage, toss over high heat.  Add about 1/2 cup of reserved pasta water as needed to moisten mixture.
  12. Remove from heat, stir in lemon juice, cheese, salt and pepper.
  13. Serve with additional cheese.
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Posted in Easy, Fast, Main Dish

3 Responses

  1. Melissa

    I don’t think Steve has ever demanded a meal because he was starving like that… it’s always me in that role haha.

    I absolutely adore the traditional orecchiette, sausage, broccoli rabe thingamabob, but have never tried it with caramelized garlic. Helloooo bliss. Thanks for putting this on my radar for next week, no joke. Delicious work Katie.

  2. sweetbird

    This sounds really tasty – but the mister and I both detest sun-dried tomatoes. Do you think it would alter it too much to use fresh or diced?

    I would go the fresh route, I think canned diced would add to much liquid. -Katie

  3. Rainy Day Shells with Broccoli, Garlic and Sausage « Saucy & Bossy

    […] hibernation (Marc actually asked me what day it was).  I had planned on making this particular pasta dish, adapted from one of my favorite sites, Chaos in the Kitchen.  Seeing as our local Stop and Shop […]

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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