Orecchiette with Broccolini, Italian Sausage & Chilli

Prepare baby broccoli properly: Wash broccolini thoroughly and trim off only the very bottom 1cm of stems if they appear dry or woody. Unlike regular broccoli, the entire stem is tender and edible. Cut longer stems in half lengthwise if they’re particularly thick (thicker than a pencil) to ensure even cooking. Cut into 5cm lengths, keeping florets and stems separate as they cook at slightly different rates.

Start pasta water: Bring a large pot of water to a rolling boil and salt generously – it should taste like seawater. This is your only opportunity to season the pasta from within. Add orecchiette and cook according to package directions minus 2 minutes (you want it quite al dente as it will finish cooking in the pan). Set a timer and prepare other components while pasta cooks.

Cook sausage to perfection: While pasta cooks, heat a large, deep sauté pan or wide pot over medium-high heat. Add 1 tablespoon olive oil. Remove sausages from casings and break meat into rough, bite-sized chunks – not too small, as you want distinct pieces rather than ground meat texture. Add to hot pan and cook without disturbing for 2-3 minutes until the bottom develops a golden-brown crust. Break up slightly with a wooden spoon and continue cooking, stirring occasionally, until cooked through and nicely browned in places – about 6-7 minutes total. The sausage should render its fat and develop caramelized edges.

Build aromatic base: Push sausage to the sides of the pan and add remaining olive oil to the center. Add sliced garlic, chilli, and fennel seeds if using. Cook for 1 minute until fragrant but not burned – garlic should be golden and aromatic. If using anchovies, add them now and stir until they dissolve into the oil.

Deglaze and reduce: Pour in white wine and let it bubble vigorously for 1-2 minutes, scraping up any browned bits from the bottom of the pan. The alcohol should cook off and the wine should reduce by half, leaving concentrated flavor without harsh acidity.

Blanch broccolini separately: About 3 minutes before pasta is done, add broccolini stems to the boiling pasta water. After 1 minute, add the florets. Cook together for another 2 minutes until bright green and crisp-tender – the stems should be tender but maintain some structure. The broccolini cooks directly in the pasta water, infusing it with vegetable flavor.

Bring it all together: Using a slotted spoon or spider, transfer cooked pasta and broccolini directly from the cooking water into the pan with sausage and aromatics. Don’t drain in a colander – you need the pasta water. Add about 150ml (approximately ¾ cup) of the starchy pasta cooking water to the pan.

Create the sauce: Increase heat to high and toss everything together vigorously for 2-3 minutes. The pasta will finish cooking while absorbing the flavored liquid, and the starchy water will emulsify with the sausage fat and olive oil to create a light, glossy sauce that coats everything. The pasta should look creamy and well-coated, not dry or swimming in liquid. Add more pasta water by the tablespoon if it seems dry.

Finish with cheese and lemon: Remove pan from heat and add grated cheese and lemon zest. Toss vigorously to combine – the residual heat will melt the cheese into the sauce, adding richness and helping bind everything together. The lemon zest provides essential brightness that cuts through the rich sausage and lifts all the flavors.

Season with precision: Taste and adjust seasoning with salt and pepper. The sausage and cheese provide considerable saltiness, so season carefully. The dish should be well-balanced – savory from sausage and cheese, bright from lemon, spicy from chilli, and fresh from the broccolini.

Serve immediately: Divide among warmed pasta bowls, ensuring each serving has a good mix of pasta, sausage, and broccolini. Drizzle with best-quality extra virgin olive oil, add extra grated cheese, and finish with fresh herbs if using. A crack of black pepper over the top adds visual appeal and extra flavor.

Perfect Pairings: Serve with crusty Italian bread for mopping up the delicious sauce at the bottom of the bowl. A simple rocket salad dressed with lemon and olive oil provides fresh contrast. A robust Italian red wine like Primitivo or Montepulciano d’Abruzzo stands up to the sausage and chilli.

Ingredient Variations: Substitute sweet Italian sausage for spicy if you prefer milder heat (you’ll get plenty from the fresh chilli). Use broccoli rabe for a more traditional, bitter version. Replace sausage with guanciale or pancetta for a lighter version, or make it vegetarian by omitting meat and adding white beans and more garlic.

Pasta Shape Matters: Orecchiette (“little ears”) is traditional because its cup shape captures sauce and small pieces beautifully. If unavailable, use shells, cavatelli, or any short pasta with texture that helps sauce cling. Avoid smooth, long pasta which won’t hold the chunky sauce as effectively.

Make-Ahead Notes: Pasta dishes like this are best served immediately, but you can prepare components ahead: cook and crumble sausage, slice garlic and chilli, trim broccolini. Then final cooking takes only 10 minutes. Leftovers reheat acceptably in a pan with a splash of water or stock, though the broccolini will soften further.

Scaling: This recipe doubles easily for a crowd – use a very large pan or two separate pans to ensure everything has room to cook properly without steaming.