“Little Ears” Pasta

Photo courtesy: Hello Fresh

with Sausage, Baby Broccoli, and Pesto


By Hello Fresh


Cooking Time: 25 mins

Servings: 4

Nutrition: 900 Calories



  • Baby Broccoli- 12 oz.
  • Sweet Italian Pork Sausage- 18 oz.
  • Orecchiette Pasta- 12 oz
  • Chili Flakes- 1 tsp
  • Pesto- 4 oz
  • Parmesan Cheese- ½ cup


1  PREP.    Wash and dry all produce. Bring large pot of salted water to a boil. Trim woody bottom ends from baby broccoli, then cut stalks and florets into 1-inch pieces. Remove sausage from casings.


BOIL PASTA.    Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.


3  COOK BABY BROCCOLI.    Heat a drizzle of olive oil in a large pan over medium heat. Add baby broccoli and 2 tsp water. Cover and steam 3 minutes. Uncover and increase heat to medium high. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.


4  COOK SAUSAGE.    Heat another drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds.


5  TOSS PASTA.    Add orecchiette, baby broccoli, pesto, pasta cooking water, and half the Parmesan to pan. Toss until everything is well-coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.


6 PLATE AND SERVE.    Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.