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spicy orecchiette with broccoli and lemon

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  • Author: cassidyeats

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

  1. 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)
  2. 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.
  3. 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.
  4. reduce the heat to medium and add the minced garlic. cook until fragrant (about a minute).
  5. 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.
  6. 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.
  7. the pasta should be done cooking – use a ladle to reserve about a cup of pasta water and drain the rest of the water.
  8. add the pasta into the dutch oven with the broccoli and sausage, adding about 2 tablespoons of cheese before stirring.
  9. continue adding the cheese, 2 tbsp at a time so it doesn’t clump, until you’ve added the entire 1/2 cup.
  10. 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!
  11. 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.

Find it online: https://cassidyeats.com/10186-2/