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"Little Ears" Pasta

The backbone of this dish is orecchiette—a round-shaped pasta named for the “little ears” they resemble. It’s traditionally associated with Apulia, the southern Italian region from which we drew our inspiration for this recipe. The pasta is tossed with bites of broccoli and sweet sausage, then given a nice coating of basil-packing pesto and Parmesan cheese.

Tags:
Spicy
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

9 ounce

Sweet Italian Pork Sausage

6 ounce

Orecchiette Pasta

(Contains Wheat)

1 teaspoon

Chili Flakes

2 ounce

Pesto

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber6 g
Protein37 g
Cholesterol75 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Large Pan

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-sized pieces. Remove sausage from casings.

Boil Pasta
2

Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-sized pieces. Remove sausage from casings.

Cook Broccoli
3

Heat a drizzle of olive oil in a large pan over medium heat. Add broccoli and 2 tsp water. Cover and steam 3 minutes. Uncover and increase heat to mediumhigh. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.

Cook Sausage
4

Heat another drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up into pieces with a spatula or wooden spoon. Cook until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds

Add Remaining Ingredients
5

Add orecchiette, broccoli, pesto, pasta cooking water, and half the Parmesan to pan. Toss until everything is wellcoated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.

Toss and Serve
6

Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.

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