Creamy Pesto Orecchiette Pasta with Sausage and Broccolini
AuthorTiffany AngelaCategoryAmericanDifficultyBeginnerA quick and easy creamy pesto orecchiette pasta packed with sausage and broccolini that's perfect for weeknight dinners and date nights at home! Each bowl is decadent and has that perfect added crunch from freshly toasted breadcrumbs.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once the pasta is al dente, reserve 2 cups of pasta water before draining.
In a small nonstick skillet over low heat, add in 1/2 cup of Panko breadcrumbs, 1 tbsp unsalted butter, and 1/4 tsp dried Italian seasoning. Cook and stir occasionally until the breadcrumbs turn golden brown and are toasted all over (~2-4 minutes). Remove the breadcrumbs from the heat and set aside.
In a large nonstick skillet, heat 1 tbsp of oil over medium heat. Add the chopped shallot and 4 cloves of minced garlic. Stir and cook until they start to soften (~4 minutes).
Add the pork sausage and break it up with a wooden spatula as it browns. Saute until cooked through (~5 minutes).
Stir in 1/2 tsp dried basil and 1/2 tsp crushed red pepper. Then, add the chopped broccolini, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper. Stir and cook for 8-10 minutes, until the broccolini reaches your desired texture.
Turn the heat down to medium-low. Add in 1 cup of heavy cream, 1/2 cup of sour cream, and 1/4 cup of pesto. Stir until evenly combined and bring it up to a simmer. To prevent the sauce from breaking, do not heat up the sauce too fast.
Add in the pasta and 1/2 cup of reserved pasta water. Gently mix to combine and keep adding pasta water if needed to thin out the sauce or to cook the pasta through.
Salt and pepper to taste.
Top with the toasted breadcrumbs and serve immediately.
Ingredients
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once the pasta is al dente, reserve 2 cups of pasta water before draining.
In a small nonstick skillet over low heat, add in 1/2 cup of Panko breadcrumbs, 1 tbsp unsalted butter, and 1/4 tsp dried Italian seasoning. Cook and stir occasionally until the breadcrumbs turn golden brown and are toasted all over (~2-4 minutes). Remove the breadcrumbs from the heat and set aside.
In a large nonstick skillet, heat 1 tbsp of oil over medium heat. Add the chopped shallot and 4 cloves of minced garlic. Stir and cook until they start to soften (~4 minutes).
Add the pork sausage and break it up with a wooden spatula as it browns. Saute until cooked through (~5 minutes).
Stir in 1/2 tsp dried basil and 1/2 tsp crushed red pepper. Then, add the chopped broccolini, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper. Stir and cook for 8-10 minutes, until the broccolini reaches your desired texture.
Turn the heat down to medium-low. Add in 1 cup of heavy cream, 1/2 cup of sour cream, and 1/4 cup of pesto. Stir until evenly combined and bring it up to a simmer. To prevent the sauce from breaking, do not heat up the sauce too fast.
Add in the pasta and 1/2 cup of reserved pasta water. Gently mix to combine and keep adding pasta water if needed to thin out the sauce or to cook the pasta through.
Salt and pepper to taste.
Top with the toasted breadcrumbs and serve immediately.
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