Broccoli Bolognese with orecchiette for a hearty meal

Ingredients for Broccoli bolognese with orecchiette

• 500–675 g broccoli, cut into florets, stalk peeled, coarsely chopped

• salt (to taste)

• 30 ml extra-virgin olive oil, plus more for drizzling

• 4 garlic cloves, smashed

• 340 g fresh Italian sausage, casings removed

• crushed red pepper flakes (to taste)

• 340 g orecchiette

• 45 g unsalted butter, cut into pieces

• 40 g Parmesan, finely grated, plus more for serving

How to make Broccoli bolognese with orecchiette

1. Fill a large pot with salted water and bring it to a boil. Add the broccoli and cook for 3 minutes until crisp-tender. Using a slotted spoon, transfer the broccoli to a colander to cool, and reserve the pot of water for cooking the pasta. Chop the broccoli into small pieces and set aside.

2. Heat 30 ml of oil in a large frying pan over medium heat. Add the garlic and shake the frying pan occasionally, cooking for about 2 minutes until it starts to turn golden.

3. Add the sausage and a generous pinch of red pepper flakes. Break the meat into smaller pieces using a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.

4. Bring the reserved pot of water back to the boil, then cook the pasta for about 9 minutes, until barely al dente. (Set a timer for 3 minutes less than the package instructions, as the pasta will continue cooking in the frying pan.)

5. Meanwhile, ladle about 120 ml of the pasta cooking liquid into the frying pan with the sausage, then add the blanched broccoli. Keep the mixture at a low simmer, stirring often and mashing with a spoon to further break up the sausage while the pasta finishes cooking.

6. Using a spider or slotted spoon, transfer the cooked pasta to the frying pan, then ladle in an additional 120 ml of pasta water. Cook, stirring continuously, until the pasta absorbs most of the liquid and is just al dente, about 4 minutes.

7. Add the butter and stir until melted. Transfer the pasta to a large bowl and gradually add 40 g of Parmesan, tossing constantly until the sauce is glossy and emulsified.

8. Serve the pasta topped with more Parmesan, additional red pepper flakes, and a drizzle of oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.