This creamy orecchiette with sausage and broccoli is an easy, flavorful dinner that comes together quickly with simple ingredients. The Italian sausage adds rich flavor to the sauce, while the milk keeps it creamy and light without feeling heavy. It's one of those pasta dinners that's always a hit at my house.
What's great about this recipe
- Ready in under 45 minutes. From prep to table, this pasta dinner comes together quickly, making it perfect for busy weeknights.
- Simple ingredients, big flavor. Italian sausage seasons the sauce beautifully, so you don't need a long list of ingredients to make it taste amazing.
- Creamy but not heavy. Using milk instead of cream keeps the sauce light while still rich and satisfying.
Ingredients you'll need
🫒 Oil & fat - Olive oil is used to brown the sausage and build flavor at the start. Butter is added later to make the roux, which thickens the sauce and gives it a silky texture.
🧄 Aromatics - Garlic adds a subtle layer of flavor that pairs perfectly with the sausage and creamy sauce.
🌭 Italian sausage - The main flavor boost in this dish. Use mild, sweet, or hot sausage depending on your taste.
🥛 Dairy - Whole milk creates a smooth, creamy sauce without the heaviness of cream. Parmesan cheese adds a salty, nutty finish that ties the flavors together.
🥦 Vegetable - Frozen broccoli keeps prep simple and consistent. It adds color, texture, and a pop of nutrients.
🧂 Pantry staples - All-purpose flour thickens the sauce to the right consistency. Kosher salt seasons the pasta water so the orecchiette is flavorful all the way through. Crushed red pepper adds a little heat when serving (optional, not pictured).
🍝 Pasta - Orecchiette ("little ears" in Italian) is perfect for creamy sauces. Its small, cup-like shape catches bits of sausage and sauce in every bite.
📖 See the recipe card for quantities and preparation.
How to make creamy orecchiette with sausage
Start a large pot of water so it's close to boiling by the time you begin the sauce.
- Heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook for about 4-5 minutes, stirring and breaking up large pieces as it browns.
- Lower the heat to medium-low, add the garlic, and cook for 1 minute, stirring often.
- Add the butter. When it melts, stir in the flour and cook for 2-2½ minutes, stirring constantly.
- Slowly pour in the milk while stirring and scraping up any browned bits. Continue stirring until smooth and combined.
- Bring the sauce to a gentle simmer. Cover and cook for about 10 minutes, stirring occasionally. Keep it at a low simmer so it doesn't boil vigorously.
- While the sauce simmers, cook the pasta in salted boiling water according to package directions for al dente. Before draining, reserve 1 cup of the cooking water. Drain well.
At the same time, cook the frozen broccoli according to package directions (use the shortest cooking time). Drain well. - Add the hot pasta to the sauce along with the broccoli and about ¼ cup of the reserved pasta water. Stir until everything is combined and evenly coated. If the sauce seems too thick, add a bit more of the pasta water.
- Stir in the Parmesan cheese and taste for seasoning. Add salt if needed (we added about ½ teaspoon). Serve with crushed red pepper and extra Parmesan, if desired.
Recipe tips and notes
- Things move quickly in this recipe, so have everything measured and ready before you start cooking. It makes the process smoother and helps prevent overcooking or missed steps.
- It's best to start the pasta water first, then make the sauce, and get the broccoli going. At one point, everything will be cooking at the same time. This way, all the components will be ready together and can be combined while hot.
- Don't skip the pasta water. The reserved pasta water is essential for loosening the sauce and helping it cling to the ingredients.
Substitutions and variations
Switch up the protein. Try turkey sausage for a lighter option with the same great flavor. Ground chicken, ground pork, or even crumbled Italian-style chicken sausage also work well in this dish.
Pasta options. Any short pasta will work here, penne, rotini, shells, or farfalle are all good choices. Just use an equivalent amount. Still, the orecchiette are perfect for catching bits of sausage and sauce (and they're just so cute).
Change up the vegetables. Broccoli can be swapped with cauliflower, asparagus, green beans, or even peas. Choose vegetables that hold their shape and texture, and be careful not to overcook them so they stay bright and crisp-tender.
Storing and reheating instructions
Refrigerator: Allow the pasta to cool completely. Place leftovers in an airtight container and refrigerate for 3 to 4 days.
Freezer: Cool the pasta, then transfer portions to airtight, freezer-safe containers. Leave about an inch of space at the top to allow for expansion. Label with the contents and date. Freeze for 2 to 3 months.
Reheating: For best results, thaw overnight in the refrigerator before reheating.
- Microwave: Transfer a portion to a microwave-safe dish, cover loosely with a paper towel, and heat in 30-second intervals, stirring in between, until hot.
- Skillet: Add a splash of water or milk to loosen the sauce. Heat in a nonstick skillet over medium-low, covered, stirring occasionally, until warmed through.
Food safety: Do not leave cooked food out for longer than two hours, or for more than one hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this creamy orecchiette with sausage, try one of our other delicious pasta recipes featuring Italian sausage. This Italian sausage spaghetti is quick and easy, perfect for busy nights. Baked ziti with sausage is Sunday dinner-worthy, and an extra-cheesy Creamy tortellini with broccoli makes a great pantry-friendly meal.
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📖 Recipe
Creamy Orecchiette with Sausage
Ingredients
- ½ tablespoon Olive Oil
- 1 pound Italian Sausage casings removed and torn into pieces (or use bulk sausage; use mild, hot, or sweet depending on taste)
- 2 Garlic Cloves minced
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 12 ounces Orecchiette Pasta cooked to package directions
- 1-2 tablespoons Salt for the pasta water
- 10 ounces Frozen Broccoli cooked to package directions and drained
- 2 tablespoons Parmesan Cheese grated
- Crushed Red Pepper for serving (optional)
Instructions
- Start a large pot of water so it's close to boiling by the time you begin the sauce.
- Heat the olive oil in a large, deep skillet or saute pan over medium heat. Add the sausage and cook for about 4-5 minutes until browned. Stir frequently while breaking up large pieces with a wooden spoon or spatula.
- Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring often.
- Add the butter to the skillet. Once it melts, add the flour and mix well. Cook for 2-2½ minutes, stirring almost constantly.
- Slowly add the milk to the skillet while stirring and gently scraping up any browned bits from the bottom of the pan. Continue stirring until the ingredients are combined.
- When the sauce comes to a simmer, cover and cook for 10 minutes, stirring occasionally. Keep it at a gentle simmer; if it starts to boil too vigorously, reduce the heat.
- While the sauce cooks, drop the pasta into the boiling water. Cook according to package directions for al dente. Remember to salt the water and stir occasionally.
- Before draining the pasta, reserve about 1 cup of the cooking water to use later in the sauce. Drain the pasta.
- While the pasta and sauce are cooking, make the frozen broccoli according to package directions. (I use the lowest cooking time listed on the package, minus one minute.) Drain the broccoli well.
- While the pasta is still hot and steaming, add it to the creamy sauce along with about ¼ cup of the reserved pasta water and the broccoli. Stir well until the ingredients are combined and coated. If the sauce is too thick, add a little more of the reserved pasta water and stir again.
- Stir in the Parmesan cheese. Taste and add salt, if needed. (As a reference, we added about ½ teaspoon to ours.)
- Serve immediately with crushed red pepper and extra Parmesan cheese, if desired.
Notes
- Things move quickly in this recipe, so have everything measured and ready before you start cooking. It makes the process smoother and helps prevent overcooking or missed steps.
- It's best to start the pasta water first, then make the sauce, and get the broccoli going. At one point, everything will be cooking at the same time. This way, all the components will be ready together and can be combined while hot.
- Don't skip the pasta water. The reserved pasta water is essential for loosening the sauce and helping it cling to the ingredients.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Megan Iannone
This recipe is part of our regular family make-ahead dinners for the week.
Elizabeth
Hi Megan, that’s fantastic to hear!
Libby
Is this good for freezing?
Elizabeth
Hi Libby,
You can freeze this dish, but the quality of the pasta and broccoli will not be the same when reheated. If you want to make it to freeze make sure the pasta is cooked al dente and do not overcook the broccoli.