Broccoli Bolognese with Orecchiette

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This vibrant broccoli bolognese with orecchiette offers a clever, vegetable-forward twist on a classic Italian favourite. By blanching and then mashing fine pieces of broccoli into a savoury base of browned Italian sausage and garlic, you create a rustic, textured sauce that clings perfectly to the ear-shaped pasta. The addition of salty Parmesan and a touch of butter ensures every bite is rich, silky and deeply satisfying.

As a high-protein meal, this dish is an excellent choice for a nutritious midweek dinner that doesn't compromise on flavour. The combination of lean sausage meat and fresh greens makes it both filling and wholesome, while the hint of red pepper flakes provides a gentle, warming heat. Serve it simply with an extra grating of cheese for a restaurant-quality meal at home.

Ingredients for Broccoli Bolognese with Orecchiette

1 large head of broccoli (1 1/4–675g), cut into florets, stalk peeled and coarsely chopped
Sal kosher
2 colheres de sopa de azeite de oliva extra-virgem, mais um pouco para regar
4 dentes de alho, amassados
350g fresh Italian sausage (about 3 links), casings removed
Flocos de pimenta vermelha triturada
350g de orecchiette
3 colheres de sopa de manteiga sem sal, cortada em pedaços
45g Parmesan, finely grated (about 350ml ), plus more for serving

How to make Broccoli Bolognese with Orecchiette

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 tablespoons oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about 120ml pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in 120ml pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 45g Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.