Orecchiette with Broccoli Sauce Recipe
If you’re looking for a gorgeous weeknight pasta that impresses without stress, let me introduce you to Orecchiette with Broccoli Sauce. Few recipes embody the Italian philosophy of letting simple, quality ingredients shine quite like this dish: tender orecchiette cups cradle a creamy broccoli sauce kissed with garlic, Parmesan, and just the right amount of heat. The result? A vibrant, gloriously green bowl of pasta with plenty of flavor, a touch of richness, and the satisfaction of a home-cooked meal that feels both comforting and elevated. Orecchiette with Broccoli Sauce will win over vegetarians and enthusiastic omnivores alike with every bite.
Ingredients You’ll Need
This recipe is a showcase of how a few humble staples can mingle together to create something truly special! Each element is chosen for how it enhances the taste, texture, or color of Orecchiette with Broccoli Sauce, so don’t skip the stars.
- Orecchiette pasta: These “little ear” shapes are perfect for catching every bit of luscious sauce.
- Broccoli florets: Make sure to chop your broccoli into similar-sized pieces for even cooking and creamy blending later on.
- Olive oil: Choose a good quality olive oil for sautéing — it’s the aromatic backbone of the sauce and brings a fruity depth.
- Garlic cloves: Thinly sliced garlic perfumes the sauce and infuses it with a mild, delicate bite.
- Red pepper flakes: Just a pinch delivers gentle warmth without overpowering the broccoli’s sweetness.
- Salt: Essential for seasoning both the water and the sauce, ensuring every bite is flavorful.
- Black pepper: Freshly cracked makes a difference here, adding an earthy finish to the pasta.
- Parmesan cheese: Grate it fresh for the best texture; it adds creaminess and a savory punch to the sauce.
- Butter (optional): If you’re craving a richer sauce, the butter creates extra silkiness without heaviness.
- Reserved pasta water: This starchy liquid loosens the sauce and binds all the flavors together.
- Lemon wedges: A final squeeze over each bowl brightens up the whole dish and makes the flavors sing.
How to Make Orecchiette with Broccoli Sauce
Step 1: Prep the Broccoli and Pasta Water
Start by bringing a generous pot of salted water to a rolling boil. Toss in your fresh broccoli florets and let them cook for 4 to 5 minutes, or until they’re vividly green and almost meltingly tender. Using a slotted spoon, transfer the broccoli to a bowl — but keep that vibrant water going! It’s primed and ready to cook the orecchiette next, infusing every bite with a faint, earthy essence of broccoli.
Step 2: Cook the Orecchiette
Add the orecchiette straight into the same pot and cook according to the package instructions until they’re perfectly al dente. Orecchiette’s unique shape holds sauce so well; cooking them in broccoli-infused water gives the pasta an extra layer of flavor that ties the entire dish together. Before draining, remember to scoop out at least 1/4 cup of that precious pasta water — it’ll work magic in your sauce.
Step 3: Sauté the Aromatics
While the pasta is bubbling away, warm olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes; sauté for about a minute, just until the garlic turns fragrant and golden at the edges. This quick step builds the bold flavor foundation for your Orecchiette with Broccoli Sauce, so don’t rush — the kitchen will smell amazing!
Step 4: Make the Broccoli Sauce
Lower the heat and add your cooked broccoli to the skillet. Season with salt and black pepper, then use a sturdy wooden spoon or a potato masher to gently mash the broccoli until you have a textured, chunky sauce. Pour in a splash of the reserved pasta water and stir in the optional butter, if using, to help create a smooth, glossy base. Nothing too fussy — you’re looking for saucy, not puréed.
Step 5: Combine Pasta and Sauce
Now, add your drained orecchiette to the skillet with the broccoli sauce. Sprinkle in the freshly grated Parmesan and toss everything together over low heat until the pasta is completely coated and the sauce clings to every nook and cranny. If things seem a bit dry, don’t hesitate to add another splash of pasta water. You want the sauce to hug each piece of orecchiette with broccoli sauce, not pool at the bottom.
Step 6: Serve and Savor
Dish up your Orecchiette with Broccoli Sauce immediately while everything is piping hot and deliciously creamy. Finish with an extra dusting of Parmesan and a squeeze of lemon juice for absolute perfection. Trust me, that pop of citrus is the grand finale — take a moment to enjoy how simple ingredients have transformed into a restaurant-worthy meal right at home!
How to Serve Orecchiette with Broccoli Sauce
Garnishes
Top your bowls with a cascade of extra Parmesan, a few fresh lemon wedges, and, if you love a little kick, a final sprinkle of red pepper flakes. Try a drizzle of your very best olive oil or a handful of toasted breadcrumbs for extra crunch and nutty aroma — they add the perfect finishing touch to Orecchiette with Broccoli Sauce.
Side Dishes
Balance the richness of the pasta with a bright, zesty salad (like arugula with shaved fennel and lemon) or a crusty loaf of Italian bread to scoop up every bit of sauce. A simple glass of crisp white wine or sparkling water with a lemon twist compliments Orecchiette with Broccoli Sauce beautifully.
Creative Ways to Present
If you’re having friends over or want to impress, mound the pasta into a large serving bowl and garnish with lemon zest and microgreens for color. For individual servings, nestle the orecchiette into shallow bowls and add a swirl of green sauce on top, finishing each with a lemon wedge on the rim. However you present it, Orecchiette with Broccoli Sauce always looks vibrant and inviting!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Orecchiette with Broccoli Sauce, store it in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they mingle, making leftovers almost as satisfying as the first bowl. Just make sure the pasta is completely cool before storing to prevent sogginess.
Freezing
While most pasta dishes don’t love the freezer, Orecchiette with Broccoli Sauce can handle it in a pinch. Store in a freezer-safe container and freeze for up to a month. Just be aware that the sauce may lose a bit of its velvety texture, and the pasta might soften more upon reheating, but the flavor will remain delicious.
Reheating
For best results, reheat Orecchiette with Broccoli Sauce gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. Stir frequently until the pasta and broccoli are warmed through. The microwave works too, but take care to avoid overheating, which can dry out the sauce.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! While fresh broccoli offers the most vibrant flavor and color, frozen florets will work in a pinch — just toss them into the boiling water straight from the freezer, and continue with the recipe as written.
Is there a dairy-free or vegan version of this dish?
You sure can make Orecchiette with Broccoli Sauce dairy-free! Swap the Parmesan for your favorite plant-based cheese or nutritional yeast, and use olive oil instead of butter. The sauce is still deliciously creamy and satisfying.
What other pasta shapes work if I can’t find orecchiette?
While orecchiette’s cup shape is iconic for this sauce, small shells, cavatelli, or even penne can substitute in a pinch. Choose a shape with plenty of surface area to catch the rich broccoli sauce.
How can I amp up the flavor even more?
Try stirring a touch of anchovy paste with the garlic, as mentioned in the notes, or top your final dish with toasted pine nuts, extra black pepper, or a few fresh basil leaves. Orecchiette with Broccoli Sauce is also wonderful with switch-ups like Pecorino Romano instead of Parmesan.
Is this dish kid-friendly?
Orecchiette with Broccoli Sauce is a fantastic way to get kids into green veggies! Tone down the red pepper flakes if sensitive to spice, and let them help sprinkle cheese on top—most little ones love the creamy, cheesy sauce and fun pasta shape.
Final Thoughts
If you’re searching for a cozy, crowd-pleasing meal that doesn’t skimp on flavor or style, Orecchiette with Broccoli Sauce is the way to go. Bright, creamy, and just a little bit luxe, it’s the perfect excuse to gather everyone around the table. Give it a try — you just might add a true Italian classic to your personal recipe collection!
Print
Orecchiette with Broccoli Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Orecchiette with Broccoli Sauce recipe combines tender pasta with a flavorful, chunky broccoli sauce that is both creamy and satisfying. It’s a simple yet delicious vegetarian dish perfect for a quick weeknight meal.
Ingredients
Pasta:
- 12 oz orecchiette pasta
Broccoli Sauce:
- 1 large head broccoli, cut into florets
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter (optional for richness)
- 1/4 cup reserved pasta water
- lemon wedges for serving
Instructions
- Boil Broccoli: Cook broccoli florets in salted water for 4-5 minutes until tender. Remove with a slotted spoon.
- Cook Pasta: Boil orecchiette until al dente.
- Make Sauce: Sauté garlic and red pepper flakes in olive oil. Add broccoli, mash into chunky sauce, season, and add pasta water and butter.
- Combine: Toss drained pasta with sauce, Parmesan until coated.
- Serve: Garnish with extra Parmesan and lemon wedges.
Notes
- Enhance with anchovy paste or toasted breadcrumbs for added flavor.
- Pecorino Romano can replace Parmesan for a different taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 20 mg
