"Little Ears" Pasta
with Italian Pork Sausage, Broccoli, and Pesto
The backbone of this quick and easy 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 coating of basil-packed pesto and Parmesan cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli Florets
9 ounce
Italian Pork Sausage
6 ounce
Orecchiette Pasta
(Contains Wheat)
1 teaspoon
Chicken Stock Concentrate
2 ounce
Pesto
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Cut any large broccoli florets into bite-sized pieces. Remove sausage from casings; discard casings.
Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 13-15 minutes. Reserve ½ cup pasta cooking water, then drain.
Meanwhile, 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 medium high. Cook, stirring occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Turn off heat; remove from pan and set aside.
Heat another drizzle of olive oil in same pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes.
Add orecchiette, broccoli, pesto, stock concentrate, ¼ cup reserved pasta cooking water, and half the Parmesan to pan. Toss until everything is well coated and a thick sauce has formed, 1-2 minutes. (TIP: If pan seems dry, add more reserved cooking water, 1 TBSP at a time, until creamy.) Season with salt and pepper.
Divide finished orecchiette between plates. Sprinkle with remaining Parmesan and serve.
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