spicy orecchiette with broccoli and lemon
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spicy orecchiette with broccoli and lemon
Ingredients
Scale
- 1 pound hot italian sausage
- 5–6 cloves of garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 cup chicken bone broth
- 3–4 crowns broccoli, cut into small florets
- 4 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 1 lemon
- 1/2 cup parmigiano-reggiano
Instructions
- this recipe uses two pots – one for boiling the pasta and a deeper dutch oven that you build the pasta in. (it needs to be large enough to add all of the ingredients and mix together in)
- start by heating the dutch oven to medium-high and add 2 tablespoons of olive oil. in the other, add enough water to cover the pasta and bring it to a boil.
- once the dutch oven is hot, add the italian sausage (remove any casings if necessary) and break it up with a wooden spoon. cook until lightly browned, about 5 minutes.
- reduce the heat to medium and add the minced garlic. cook until fragrant (about a minute).
- add the remaining olive oil, chicken broth, a pinch of salt, broccoli, and seasonings. if you don’t like spice, omit the red pepper flakes.
- after a few minutes and the broccoli has softened and began to crisp up, add 3 tablespoons of butter and stir until melted into the sauce.
- the pasta should be done cooking – use a ladle to reserve about a cup of pasta water and drain the rest of the water.
- add the pasta into the dutch oven with the broccoli and sausage, adding about 2 tablespoons of cheese before stirring.
- continue adding the cheese, 2 tbsp at a time so it doesn’t clump, until you’ve added the entire 1/2 cup.
- adding lemon juice is optional, but great if you went too spicy and want to even the flavor. i like lemon pasta so i did about 2 tbsp of lemon juice as the finisher!
- serve topped with more grated parmigiano-reggiano and enjoy
Notes
- if you don’t like spicy, get mild italian sausage and omit the red pepper flakes.
- if you only have mild sausage but do want to kick it up a notch, increase the amount of red pepper flakes to 2 tsp.