Orecchiette Pasta with Broccoli Sauce - is a really easy pasta dish and and so delicious! This is total Italian comfort food. This simple pasta recipe comes together in less than 30 minutes! A no-fuss dinner that is vegan, flavorful, and family friendly.
Pasta Con Broccoli, a traditional dish hailing from the heart of Italy, is an exquisite blend of simplicity and bold, rustic flavors. Combining the earthiness of broccoli with the comforting taste of al dente pasta, it is an authentic Italian recipe that is sure to satiate both your hunger and your palate.
This pasta recipe is made with a simple broccoli sauce that begins with sautéing shallots (or onions) and a little bit of garlic. The broccoli gets partially cooked in boiling water and then added to the sauce pan with the shallots. It all comes together in less than 30 minutes. The kids (and adults)absolutely love it!
The name 'Orecchiette' translates to 'little ears', referring to the unique shape of the pasta, perfectly designed to hold the robust broccoli sauce. The dish beautifully marries the hearty texture of the pasta with the vibrant green broccoli sauce, resulting in a delightful play of taste and texture.
When the kids were very little, I experimented with broccoli recipes. I was lucky that this was a dish they loved immediately, and it’s a broccoli pasta I grew up eating. Since my friends here are often asking me for more quick pasta recipes, it was time to share this little gem!
And if you’re trying to add more greens into your kids meals, this could be that recipe they’ll love as much as mine do! My Italian broccoli pasta is really simple to make and seriously delicious!
Jump To
- Orecchiete with broccoli rabe
- What does orecchiette mean ?
- Why we love this pasta with broccoli sauce
- What ingredients are in this broccoli sauce
- Equipment you need to make this pasta
- How to make orecchiette with broccoli
- Recipe Tips and FAQs
- Variations/Substitutions
- What to serve it with?
- FAQ'S
- Some other delicious pasta recipes to try:
- Orecchiette Pasta with Broccoli Sauce
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Orecchiete with broccoli rabe
Orecchiette with broccoli is one of the most famous dishes from Puglia, and you’ll also find it in Basilcata and different areas of Southern Italy. Even Sicily has their version (but not with orecchiete) Sicilian Pasta with Cauliflower -Pasta chi Vruocculi Arriminati. But since my kids aren’t the biggest broccoli fans, we made this with regular broccoli.
This is one of those Italian recipes that isn’t really a recipe. It comes together with what is on hand and is a really budget friendly pasta dish.
What does orecchiette mean ?
Orecchiette is a type of pasta that is shaped to resemble small ears, hence the name which translates to "little ears" in Italian. It is traditionally made from durum wheat semolina and has a chewy texture with a slight indentation in the middle, making it perfect for catching the sauce and other ingredients in this dish.
Why we love this pasta with broccoli sauce
- No-fuss - this is a really quick and easy pasta sauce to put together.
- Vegan- this recipe is totally dairy-free and meat-free (if you’re cutting back on meat, this is the recipe for you!)
- Kid-friendly - my kids have always been broccoli fans. If your kids like broccoli, they will love this pasta recipe!
- Easy to make gluten-free - use your favorite GF pasta to make this totally gluten-free
- Versatile pantry recipe - If you’re like me and always have fresh or frozen broccoli on hand, you should have all you need to get this delicious pasta going right now!
What ingredients are in this broccoli sauce
- Pasta - I used orecchiette. I’ve been seeing them now at almost every market. You may also come across dischi or even gemelli. The orecchiette have the perfect shape to hold the sauce. Each bite gets all the amazing flavors!
- Broccoli florets - I used fresh, but frozen would also work.
- Shallot- you could sub with sweet, white or red onion (it’s all fine).
- Olive oil - I used extra-virgin olive oil. It adds more depth of flavor to the sauce.
- Garlic - if you’re a garlic fan, add more to your liking. It truly is perfect with the broccoli. ,
- Parmeggiano Regiano - you could sub with grana padano or pecorino Romano.
- Red chili flakes - adds that spicy kick. Use a little or more, to your liking! You may like it mild, so it’s an optional ingredient.
Equipment you need to make this pasta
- A cutting board and a sharp knife for prepping vegetables
- A large pot for boiling pasta
- A large skillet for sautéing the ingredients
- A colander for draining the pasta
- Tongs or Pasta Spoon: To serve the pasta.
How to make orecchiette with broccoli
Gather up all the ingredients (I forgot to take a photo of my veggie broth, if you don't have any, a little water will be fine).
Step 1: It all begins with the broccoli. Cut your broccoli into smaller pieces (if you bought florets, you'll need about 6 cups).
Step 2: Fill a medium sauce pan with water and bring to a boil. Fill another large pot with water to cook the pasta. Salt the pasta water and bring to a boil.
Step 3: When the water boils in one of the pots, add the broccoli.
Step 4: While the broccoli cooks in the water, place a large saute' pan over medium-high heat. Add some olive oil and heat it up. When it's hot, add the shallots (or onions)stir. Cook and stir until softens and add in the garlic (if you add the garlic from the beginning, it will brown too fast).
Step 5: Drain the broccoli and it to the saute' pan. Stir to combine. Add in the miso paste (or soy sauce or even coconut aminos would work).
Step 6: Add in a little broth and keep stirring. Break up the broccoli with your wooden spoon as it's softening and cooking.
Step 5: When the pasta is about 1 minute from being al dente, drain (reserve 1/2 cup of the pasta water) and to the skillet with the broccoli.
Step 6: Keep on medium-high heat and stir to combine. Add a little bit of the reserved pasta water. Stir to combine and keep on the heat for 1-2 minutes (the pasta will cook a little more until it's al dente).
Step 7: Plate up the pasta. Drizzle on a little bit of the extra-virgin olive oil and sprinkle on some hot pepper flakes (if you like it spicy). If you're not dairy-free, sprinkle on some cheese (Parmigiano Reggiano,or Pecorino, or your fave vegan cheese, or nutritional flakes).
Recipe Tips and FAQs
- Olive oil-The most important (besides the broccoli)ingredient in this sauce, is the olive oil. You’re cooking the broccoli in olive oil and you drizzle some on top when it’s ready. So prefer a really good quality extra-virgin olive oil. The fruity flavor makes all the difference!
- Broccoli- The broccoli is the star of the sauce, so use whatever broccoli you love. If you like a little bitter flavor, the broccoli rabe is delicious in the sauce. But broccoli florets are more mild and also delicious.
- Pasta-we used orecchiette. It’s easier to under cook them, as they hold their shape really well. Any short pasta is great with this sauce. Just be sure to cook it 1-2 minutes less than al dente, and then it continues to cook it with the broccoli sauce.
- Spice-You could use red pepper flakes, fresh chili pepper (whole or sliced), or jarred Calabrian hot peppers (I happened to have some my mother-in-law made this summer in Italy)
Variations/Substitutions
- Pasta Type: While orecchiette, penne, or rigatoni are recommended for this dish, any type of pasta can be used. Even gluten-free pasta would work well.
- Vegetable: If broccoli isn't available or to your liking, you can substitute it with other veggies like spinach, bell peppers, or zucchini.
- Vegan Cheese: The vegan cheese used for garnish can be substituted with nutritional yeast for a cheesy flavor.
- Oil: Olive oil can be substituted with other healthier options like avocado oil or grapeseed oil.
- Broth: If you do not prefer vegetable broth, chicken or beef broth can be used. Just note that this would make the recipe non-vegetarian.
- Add-ons: Feel free to add in other ingredients to enhance the flavor such as olives, sun-dried tomatoes, or even some chunks of grilled chicken or tofu for extra protein.
What to serve it with?
- Italian Bruschetta: This classic appetizer involves toasting bread slices and topping them with a mixture of diced tomatoes, minced garlic, basil, and extra-virgin olive oil. The key is to use ripe tomatoes and good quality olive oil. The bread should be toasted just before serving to maintain its crispness.
- Marinated Mushrooms: This recipe is perfect for an appetizer and features button mushrooms marinated in a mixture of lemon juice, white wine vinegar, olive oil, garlic, and various herbs. These mushrooms can be served in a variety of ways, such as in salads, on a charcuterie board, or as a topping for pizzas and burgers. They can be stored in the refrigerator for up to two weeks.
- Burrata Caprese Salad: This refreshing salad combines ripe tomatoes with creamy burrata cheese, fresh basil, olive oil, and balsamic glaze. It's an easy recipe to prepare and serves as a perfect starter for an Italian meal. For the best flavor, it's recommended to assemble the salad just before serving.
FAQ'S
Orecchiette in Italian literally means "little ears". The orecchiette pasta shape does actually resemble tiny ears. Orecchiette are handmade in Italy all over the regions of Puglia and Basilicata.
Yes, you could use broccoli florets, broccoli rabe, or broccolini. The kids aren’t crazy about broccoli rabe (in America, I find them more bitter than the ones I have had in Italy), so we stick with broccoli florets.
This sauce is typically made with broccoli rabe, and in Italy, it has different names. In Puglia, you’ll see it called cime di rapa. In Rome, it’s called broccoletti. And in Naples, you’ll see it called: ‘friarelli.
Broccoli rabe is actually related to a turnip and it is a cousin of broccoli, but they’re not the same. Then you have broccolini which is a combo Chinese broccoli and regular broccoli.
Broccoli rabe is more bitter, and broccoli and broccolini have a mild flavor.
Yes, you could use broccoli florets, broccoli rabe, or broccolini. The kids aren’t crazy about broccoli rabe (in America, I find them more bitter than the ones I have had in Italy), so we stick with broccoli florets.
Yes, if you happen to have some frozen broccoli on hand, go ahead and use it. Frozen broccoli will get softer than the fresh in less cooking time. I prefer to use fresh as I prefer the flavor, but either will work fine.
I typically will boil the broccoli for 5-7 minutes. When you test with a fork, it should be still a little firm, since you’ll be cooking it more in the saute’ pan.
You could sub in soy sauce (or tamari, if you're gluten-free). Also, coconut aminos. The traditional way is with anchovies or anchovy paste). If you're making this vegan, skip the anchovies. But the miso paste or soy sauce gives the pasta the umami punch!
Yes, it is vegan if you leave out the anchovies (sub with miso paste or soy sauce ). Instead of cheese, you could sprinkle on some nutritional yeast (or your favorite vegan cheese).
If you happen to have any leftovers, let it cool down completely. Store any leftovers in an airtight container for up to 3 days.
Yes, once it's completely cooled down, store the pasta and broccoli in a freezer safe container for 2-3 months. I suggest defrosting it overnight in the refrigerator. The broccoli will be pretty mushy reheated, so you could bake it in the oven in a casserole dish. Sprinkle some cheese on top for a nice cheesy crust (use vegan cheese if you made this vegan without anchovies).
Some other delicious pasta recipes to try:
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Orecchiette Pasta with Broccoli Sauce
Ingredients
- 1 pound broccoli florets- cut or broken into very small florets about equal size about 6 cups packed
- 1 pound of orecchiette pasta or penne, rigatoni, etc
- 4 Tablespoons extra-virgin olive oil 3 Tablespoons is to make sauce, 1 Tablespoon for serving
- 1 large shallot diced
- 6 garlic cloves- rough chopped
- 1/2-1 teaspoon sea salt more to taste
- 1 teaspoon miso paste soy sauce, tamari or sub 1–2 mashed anchovies, if not vegan
- 1 cup unsalted vegetable broth chicken broth is fine, if you’re not vegan
- Garnish: crushed red flakes Calabrian red pepper, vegan cheese, nutritional yeast flakes, (if not vegan/dairy-free) grated Parmigiano Reggiano or Pecorino cheese
Instructions
- For the pasta: Bring a large pot of salted water to a boil (8 cups water + 1 tablespoon salt). While the water is heating up, prep the broccoli sauce.
- For the broccoli: Cut the broccoli into small pieces. Fill a medium sauce pan with water. Bring to a boil and add the broccoli pieces. Cook for 5-7 minutes. Check the broccoli with a fork and when tender, drain in a colander and set aside.
- Start the sauce: Heat a large saute’ pan over medium heat. Drizzle in the pan 3 tablespoons of the olive oil (I used extra-virgin). Tilt the pan to distribute it around the pan.
- Cook the shallots: Once the oil is hot and shimmering, add in the shallots (or onions). Cook until they soften. Add in the miso paste (soy sauce or tamari or 1-2 anchovies, if not vegan). During the last minute lower the heat a little and add in the garlic (only takes less than a minute to combine with the shallots, do not let it brown, so keep stirring it).
- Add in the broccoli: As soon as the garlic combines with the shallots and is fragrant, add in the broccoli. Increase the heat to medium-high and cook, stirring occasionally, until the broccoli softens and starts to break down a bit.
- Add in some of the vegetable broth: Add in some broth keep stirring until it’s creating a soft broccoli sauce (broccoli sauce takes total 15-20 minutes to make). While you’re cooking the sauce, you’ll be making the pasta.
- Cook the pasta: Add the pasta to the pot with the boiling water and cook according to package directions. You’ll be cooking the pasta until about 1-2 minutes from al dente.
- Drain pasta: When pasta is ready, drain (reserve about 1/2 cup pasta water). Add the pasta to the skillet with the broccoli sauce and use tongs or a spoon to combine the pasta in the sauce.
- Combine the pasta with the sauce: Stir together with the pan on medium-high heat (be sure not to keep it longer than 2 minutes, so the pasta won’t get over cooked and too soft). Add in a little bit of the reserved pasta water, if needed, to loosen the broccoli sauce a bit.
- Check the seasoning: If needed, add more salt and some freshly ground pepper (to taste).
- Serve the pasta and broccoli sauce: Add the pasta to a serving bowl or platter. Drizzle on about 1 tablespoon of extra-virgin olive oil.
- Garnish (optional): For dairy-free/vegan: sprinkle on some vegan parmesan. If you like, sprinkle on some chopped Italian parsley (or fresh basil) and red pepper flakes (if you’re using). Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Orecchiette pasta is preferred for this sauce, but penne or rigatoni are also nice (or whatever short pasta you have on hand).
- Broccoli sauce gets softer and more luscious as it continues to cook. Adjust the broccoli texture to your taste. If you like it more firm, cook the broccoli in the skillet for less time. If you want it very mushy and soft, cook it longer. And it's not a pureed sauce sort of texture. It will be thicker than a silky tomato sauce.
- Adjust the salt to your taste. If you use miso paste (or soy sauce), you’ll need less salt. Also, if you use a salted vegetable broth, you’ll need less salt (I used unsalted).
- If you’re keeping it vegan (dairy free), serve with your favorite vegan cheese sprinkled on top, or nutritional yeast flakes.
- Adjust the spice to your liking with crushed red pepper or jarred Calabrian peppers.
Liz says
This is a delicious vegan pasta and my kids want me to make again!! Thank you for sharing!!
hannah says
This pasta is delicious and so easy to make. Thanks for the recipe
Anne says
Love this pasta. Really easy to make and it is just delicious! Kids loved it!