Description
Orecchiette with Broccoli Sauce is a delicious and creamy Italian pasta dish that combines tender orecchiette pasta with a vibrant broccoli sauce made from sautéed garlic, olive oil, and Parmesan cheese. This quick and easy recipe delivers a perfect balance of flavors and textures, enhanced with optional red pepper flakes and toasted pine nuts for added depth and crunch. A wonderful vegetarian main course that’s both comforting and nutritious.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces orecchiette pasta
- 2 cups broccoli florets
Sauce and Seasoning
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
Cheese and Garnish
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/4 cup toasted pine nuts (optional)
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the same pot. This will cook the broccoli to tender-crisp, infusing subtle flavor into the pasta water.
- Reserve Pasta Water and Drain: Before draining, reserve 1/4 cup of the pasta cooking water. Then drain the pasta and broccoli together using a colander, ensuring to keep the vegetables mixed with the pasta.
- Sauté Garlic and Red Pepper Flakes: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 30 seconds until fragrant but not browned. This infuses the oil with robust flavors.
- Combine Pasta and Broccoli in Skillet: Add the drained pasta and broccoli to the skillet with the garlic oil. Toss to coat everything evenly in the flavored olive oil.
- Create the Broccoli Sauce: Use a potato masher or the back of a spoon to lightly mash some of the broccoli while it’s in the skillet. This releases the broccoli’s natural starches, forming a creamy sauce that clings to the pasta.
- Add Cheese and Season: Stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Gradually add the reserved pasta water a little at a time, tossing the pasta to reach a smooth, creamy sauce consistency.
- Serve and Garnish: Serve the pasta immediately, topped with extra Parmesan cheese and toasted pine nuts if desired. This adds savory richness and a delightful crunch to the dish.
Notes
- For extra brightness, add a squeeze of fresh lemon juice right before serving.
- You can add cooked Italian sausage or crispy pancetta for a heartier, meatier version of this dish.
- If you don’t have orecchiette, other short pasta shapes such as penne, fusilli, or farfalle work well with this sauce.
