CREAMY ORECCHIETTE with POTATOES, BROCCOLI and SAUSAGE, a pasta first course with potato cream, easy and quick, a flavorful winter recipe made with seasonal ingredients.
I prepared these today on a slightly cold and windy day when you crave a warm, comforting and super tasty dish. These creamy orecchiette with potatoes, broccoli and sausage immediately became our favorite comfort food: creamy, rustic and full of flavor.
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 classic, but with the addition of blended potatoes they become even creamier and irresistible. This is an ideal winter recipe, with seasonal ingredients, simple but with a flavour that wins everyone over.
Join me in the kitchen today — there are creamy orecchiette with potatoes, broccoli and sausages on the menu.
- 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 sausages
- 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 get a smooth cream.
Keep the florets whole.In a large skillet, 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 water used for the vegetables, drain them al dente, reserving a little cooking water.
Add the orecchiette to the skillet with the sausage and mix in the potato cream.
Toss everything together, adding a little reserved cooking water if needed to make the dish creamier.
Enjoy your meal!
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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.
For 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 cooking water.
– Don’t over-drain the pasta; it should be tossed in the pan with the sauce.
– Crumble the sausage well so it distributes evenly.
– Add a drizzle of oil at the end of cooking to enhance the flavors.
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FAQ CREAMY ORECCHIETTE with POTATOES, BROCCOLI and SAUSAGE
How to make orecchiette creamy without using cream?
By blending a portion of the potatoes with pasta cooking water.
Can I use frozen broccoli?
Yes, but drain them well to avoid excess water.
What type of sausage should I use?
Fresh sausage that isn’t too fatty works best — sweet or slightly spicy depending on your preference.
Can it be prepared in advance?
It’s best eaten right away, but you can prepare the sauce ahead of time.
Can I substitute orecchiette with another pasta shape?
Yes, cavatelli or other short ridged pasta work well too.
