CREAMY ORECCHIETTE with POTATOES, BROCCOLI and SAUSAGE, a pasta first course with a potato cream, easy and quick, a tasty winter recipe with seasonal ingredients.
I made them today, on a somewhat cold and windy day when you crave a hot, comforting and super flavorful dish. These creamy orecchiette with potatoes, broccoli and sausage immediately became our favorite comfort food: creamy, rustic, full of taste.
The magic is in the potato cream that coats the pasta and perfectly binds broccoli and sausage. It’s an easy and quick first course, perfect when you want something substantial without spending hours at the stove.
Orecchiette with broccoli and sausage are already a guarantee, but with the addition of blended potatoes they become even creamier and irresistible. It’s an ideal recipe for winter, with seasonal ingredients, simple but with a flavor that wins everyone over.
Follow me in the kitchen — today we have creamy orecchiette with potatoes, broccoli and sausages.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 11 oz orecchiette
- 2 potatoes
- 1 head of broccoli
- 2 sausage links
- 1 clove garlic
Steps
Peel the potatoes and cut them into cubes, separate the broccoli into florets, and bring a large pot of salted water to a boil. Cook the potatoes and broccoli together for about 10–12 minutes.
Drain the potatoes and blend them with a little of the cooking water until you obtain a smooth cream.
Keep the florets whole.In a large pan, lightly sauté the garlic with a drizzle of oil, add the crumbled sausage and cook until nicely browned. Remove the garlic if you prefer.
Cook the orecchiette in the same vegetable cooking water, drain them al dente, reserving a little of the cooking water.
Add the orecchiette to the pan with the sausage, then add the potato cream.
Toss everything, adding a little reserved cooking water if needed to make the dish creamier.
Bon appétit
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CREAMY ORECCHIETTE with POTATOES, BROCCOLI and SAUSAGE
Tips
For a more intense flavor use pecorino romano.
You can add a sprinkle of toasted breadcrumbs for a crunchy note.
If you want a lighter version, use chicken or turkey sausage.
The secret to getting super creamy orecchiette without cream?
– Blend part of the potatoes with a ladle of the cooking water.
– Don’t over-drain the pasta; it needs to be tossed in the pan with the sauce.
– Crumble the sausage well to distribute it evenly.
– Add a drizzle of olive oil at the end to enhance the flavors.
FAQ CREAMY ORECCHIETTE with POTATOES, BROCCOLI and SAUSAGE
How to make orecchiette creamy without using cream?
By blending part of the potatoes with the pasta cooking water.
Can I use frozen broccoli?
Yes, but drain them well to avoid excess water.
What type of sausage should I use?
It’s best to use fresh sausage that is not too fatty; sweet or mildly spicy according to your taste.
Can it be prepared in advance?
It’s best eaten freshly made, but you can prepare the sauce ahead of time.
Can I substitute orecchiette with another pasta shape?
Yes, cavatelli or other short ridged pasta also work well.
