My family loves this dish. I add a little sea salt for additional flavor (not too much though) and use freshly grated parmesan. MMMM! just like a restaurant! I have also made the recipe with asparagus instead of broccoli (family preferred the broccoli, but they enjoyed the dish anyway!). We now make this dish a couple times a month. Good dish for teenage boys that are bottomless pits! It's a good filler and they get vegetables without even realizing it!
Orecchiette with Broccoli, Tomatoes and Sausage
Photo: Kate Sears
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Amount per serving
- Calories: 471
- Fat: 15g
- Saturated fat: 4g
- Protein: 18g
- Carbohydrate: 66g
- Fiber: 4g
- Cholesterol: 29mg
- Sodium: 799mg
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 8 ounces hot or sweet Italian sausage, removed from casings
- 1 15-oz. can diced tomatoes, with juice
- 1 pound orecchiette or pasta shells
- 4 cups small broccoli florets (from one head)
- Shredded Parmesan, optional
- 1. Warm oil in a medium skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
- 2. While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package label directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired.
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