One Pot Orecchiette with Sausage and Broccoli is a quick and easy meal mixing pasta with fresh broccoli, sweet Italian sausage, chickpeas, spices and parmesan cheese. This comes together in one pot, making clean-up super simple.
I love sharing one pot meals with you guys because I know a lot of you appreciate them. They are so easy to throw together and using one pot makes for minimal clean-up. Today’s One Pot Orecchiette with Sausage and Broccoli is hearty, healthy and full of protein.
My favorite ear shaped pasta, orecchiette, is paired with sweet Italian sausage, broccoli, arugula, chickpeas, spices and topped with fresh parmesan cheese.
This meal is a huge hit in my house and makes for great leftovers throughout the week. When I make this I can get it done in under 30 minutes.
What I like most with this dish is that it mixes together vegetables, beans and sausage, so it really can serve as a full meal. I like to pair mine with some crusty bread and a nice side salad.
Today’s One Pot Orecchiette with Sausage and Broccoli reminds me of a recipe that was a huge hit on my site, this One Pot Kale Broccoli Chickpea Orecchiette Pasta.
These dishes use pasta and pair them with vegetables, greens, a bean and in today’s case a meat.
You can easily leave the sausage out in this dish and create a vegetarian version using vegetable broth.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Sweet Italian sausage
- Orecchiette pasta
- Vegetable broth
- Vegetables: onions and garlic
- Spices: oregano, basil, red chili flakes
- Arugula
- Broccoli florets
- Chickpeas
- Parmesan cheese
Ways to Modify this Pasta:
- Add a different bean if you don’t want to use chickpeas. I like white beans a lot.
- A variety of vegetables works great in this pasta. I like to add zucchini, carrots and tomatoes.
- If you don’t have arugula on hand try whatever green you have. Spinach and kale work great.
- The parmesan cheese helps give the dish an earthy flavor and when melted and mixed with the broth creates a light, slightly creamy sauce. A lot of cheeses work in this dish though–try mozzarella or asiago.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave or quickly heat in a skillet.
More Pasta Recipes
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One Pot Orecchiette with Sausage and Broccoli
Ingredients
- 3 tablespoons olive oil
- 1/2 cup sweet onion, chopped
- 3 cloves garlic , finely chopped
- 12 ounces sweet Italian sausage, cut into rounds
- 8 ounces orecchiette pasta , {use whole wheat pasta for a healthier dish}
- 3 cups vegetable broth , or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red chili flakes , optional for spice
- 3 cups arugula , {or greens of your choice}
- 1 cup broccoli florets, chopped {or try broccoli rabe}
- 1 can chickpeas, drained, rinsed
- 1/2 cup parmesan cheese, freshly grated
- Salt and pepper to taste
- Parmesan cheese
- parsley and basil, Freshly chopped
- red pepper
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 1-2 minutes, until fragrant. Add the sausage and sauté for another 2-3 minutes.
- Add the orecchiette noodles, vegetable stock {or chicken stock}, basil, oregano and red chili flakes {optional}. Bring the pasta to a boil, cover and reduce the heat to a simmer for 4 minutes. Add the broccoli and give it a stir, cover the lid and continue to simmer for another 5 minutes.
- Remove the lid add the chickpeas and stir. Allow the pasta to cook another 8 minutes with the lid off or until the pasta is tender. Add the arugula and stir until wilted.
- Sprinkle with 1/2 cup fresh parmesan cheese, fresh parsley, basil and extra crushed red pepper flakes {for more spice}.
- Serve the pasta warm with a side salad and crusty bread.
Notes
- You can use whatever sausage you like in this dish. I like sweet Italian sausage but hot works great for a spicy dish.
- Add a different bean if you don’t want to use chickpeas. I like white beans a lot.
- A variety of vegetables works great in this pasta. I like to add zucchini, carrots and tomatoes.
- If you don’t have arugula on hand try whatever green you have. Spinach and kale work great.
- The parmesan cheese helps give the dish an earthy flavor and when melted and mixed with the broth creates a light, slightly creamy sauce. A lot of cheeses work in this dish though–try mozzarella or asiago.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite pasta dishes.
I made this last night!! So delicious. We used white beans instead of chickpeas added fresh spinach for some extra nutrition
Love those ideas! Thanks for sharing.
Thanks for the share more vegetables recipe. I love vegetables.
Love the added vegetables to this! 🙂
Thanks! Yes–it’s great to add those veggies in to make it more of a complete meal.