One-pot orecchiette with sausage and broccoli
It's been a hot minute since we served up a recipe! And this is a winner. With the rain & cold temps, I've been craving comfort food: soups, stews & carbs. Enter this one-pot lemony orecchiette with sausage and broccoli. It's packed full of flavor, and the fresh lemon juice brings it all together with a POP of bright citrus. I adapted the original recipe to give it added texture & savory depth, and our family has been requesting it since I first whipped it up. This dish is hearty but light -- and perfect for a busy weeknight; it comes together in very little time & you truly only need one pot ... making cleanup a breeze. I recommend pairing this with a side of crusty bread & salad. Enjoy!
Natalie & Ashley
16 ounces spicy (or mild) Italian sausage, casing removed
1 large onion, diced
Salt & pepper to taste
6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (or more to your taste)
4 cubes chicken bouillon (or more to your taste)
4 cups chicken stock
8 ounces uncooked orecchiette pasta
2 cups chopped uncooked broccoli florets (or broccolini)
1/4 cup grated Parmesan cheese, divided
Juice of one lemon
1 tablespoon lemon zest
Optional: 1 cup sundried tomatoes (prefer homemade)
1/3 cups, fresh chopped basil
Coat a large nonstick soup pot with olive oil; heat over medium high heat. Add sausage and cook, stirring often and breaking apart sausage with a wooden spoon, until well-browned, 8 minutes; remove sausage to a bowl.
Add onion, salt & pepper; cook, stirring often, until onion is softened, 5-8 minutes. Add garlic and hot pepper flakes; cook, stirring, 1 minute. Add broth & chicken bouillon cubes; bring to a boil over high heat. Add pasta; cook, stirring frequently, 8 minutes. Add broccolini; cook, stirring occasionally, until pasta is al dente, about 4 minutes more.
Stir in cooked sausage, 3 tablespoons Parmesan, lemon zest, lemon juice & tomatoes; garnish with basil, and remaining 1 tablespoon Parmesan.