Orecchiette with Sausage & Broccoli



Prep Time

20 minutes

Cook Time

40 minutes


Calories 429, Carbs 40 grams, Fat 16 grams, Protein 29 grams



For the Orecchiette

  • 1/2 cup whole wheat flour
  • 1/2 cup semolina flour, plus more for dusting
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 2 – 4 tablespoons water

For the Sausage and Broccoli

  • 1 pound spicy Italian chicken sausage, sliced in ¼ inch thick rounds
  • 2 garlic cloves, thinly sliced
  • 12 ounces broccoli, chopped
  • 1/2 teaspoon red chili flakes
  • 1/2 pound fresh made orecchiette
  • 1/4 cup freshly grated parmigiano reggiano, plus more to serve


  1. Make a well in the center of the flour and add the egg. Whisk with a fork while gradually incorporating the egg into the flour.
  2. Using your hands, bring the dough together and begin to knead, adding a tablespoon of water at a time until the dough just comes together. The moisture in the egg can largely affect this part so this is where natural instincts will come into play.
  3. When the dough is fully combined, knead for 7 to 10 minutes, until smooth and firm. Cover with plastic wrap or a towel and allow to rest for at least 20 minutes.
  4. When the dough has been rested and has a supple feel to the touch, it is ready to shape. Start by dividing the dough into 4 equal pieces and cover while working with each piece.
  5. On a lightly floured work surface, take one quarter of the dough and, using your fingers, gently roll out the dough, using a back and forth motion, to create a rope about 10 inches in length.
  6. Using a knife, cut off 1 inch pieces, about the size of the tip of your thumb. Place your thumb in the middle of the dough and roll the dough back toward you, pressing downwards, creating the appearance of an ear shape. Flip the ear shape inside out and set aside. Continue with the remaining dough until all of the orecchiette has been formed. Be sure to keep them covered during this process.

For the Sausage and Broccoli

  1. Bring a large pot of salted water to a boil.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in the sausage and allow it to cook for 5 minutes, stirring occasionally, until nicely browned.
  3. Stir in the garlic, broccoli and chili flakes and season with the salt; cook for 1 to 2 minutes or until it’s aromatic and the broccoli begins to turn bright green.
  4. Meanwhile, drop the orecchiette into the boiling water and cook for 3 to 4 minutes or until al dente.
  5. Using a fine mesh strainer or a cooking spider, strain the pasta directly into the sausage and broccoli. Add between ½ to 1 cup of starchy pasta water to the mixture and toss to combine.
  6. Remove from the heat and toss in the freshly grated parmiggiano cheese.
  7. Serve immediately.