This Creamy Orecchiette with Sausage, Broccolini and White Beans is hearty, comforting and packed with flavor. Italian sausage, tender broccolini and creamy cannellini beans come together in a silky Parmesan cream sauce, with lemon and chili flakes adding just the right amount of brightness and heat. And it’s ready in under 40 minutes!
Perfect for a busy weeknight or even a special occasion. Pair with one of my Mediterranean Salad Recipes or some Same-Day Focaccia.
Orecchiette with Sausage: Recipe at a Glance
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4 People
Calories*
1067 kcal
Difficulty
Easy
Main Ingredients
Pasta, Italian sausage, broccolini, white beans, heavy cream, parmesan, lemon and garlic.
Technique
Boiling pasta, sautéing sausage and broccolini, building a creamy sauce, tossing in the pasta, and serving.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Easy enough for a weeknight. The sauce comes together in one large skillet while the orecchiette cooks, and there’s no complicated technique involved. A staple recipe to add to your weeknight dinners rotation.
- A cozy recipe for the cooler months. Especially satisfying for fall and winter.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together quickly and with some easy to find ingredients. Here is what you will need:
- Orecchiette: These small, cup-shaped pasta noodles are perfect for catching the creamy sauce, sausage and beans. Another short pasta such as shells, cavatelli or rigatoni will also work. Check out more of my Easy Pasta Recipes for ideas and inspiration.
- Italian Sausage: Sweet, mild or hot Italian sausage will all work, so choose based on your heat preference. Pork sausage is common, but chicken or turkey Italian sausage can also be used. Also try my Pasta alla Zozzona (Sausage and Tomato Sauce).
- Broccolini: Adds freshness, color and a slightly bitter note that balances the rich sauce. Regular broccoli or broccoli rabe can be substituted.
- Cannellini Beans: I like adding beans to my pasta sauces and pasta salads. They add heartiness, protein and fiber. Creamy white beans add texture and help thicken the sauce when lightly mashed. Great Northern beans are a good substitute.
- Heavy Cream: Forms the base of the rich, creamy sauce. I personally would not use half-and-half, but you can if you want a lighter version. Note that when testing, half-and-half resulted in a runnier sauce so you may have to cook the sauce longer to thicken it. For more creamy pasta recipes, try my Creamy Pasta al Limone and Creamy Corn and Zucchini Pasta.
- Parmesan Cheese: Use the real stuff only. Make sure you grate Parmigiano-Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Lemons: Both fresh lemon zest and lemon juice are essential here for that fresh lemon flavor. If you like a lemony pasta dish, also try my Lemon Chicken Orzo Soup.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Orecchiette with Sausage Recipe
Step 1. Cook the Pasta. Bring a large pot of generously salted water to a boil. Add the orecchiette and cook until al dente according to the package directions. Before draining, reserve 2 cups of the starchy pasta water. Drain the pasta and set aside.
Step 2. Brown the Sausage. While the pasta cooks, heat half the olive oil in a large skillet over medium-high heat. Add the Italian sausage meat and cook for 5-7 minutes, breaking it into bite-sized pieces as it cooks. Once browned and cooked through, transfer the sausage to a plate, leaving the rendered fat in the skillet.
Step 3. Cook the Broccolini. Add the remaining olive oil and broccolini to the same skillet. Season lightly with salt and black pepper and sauté for 3-4 minutes. Add the minced garlic and red pepper flakes and cook for another minute, just until fragrant. Transfer the broccolini to a plate.
Step 4. Build the Creamy White Bean Sauce. Reduce the heat to medium-low. Add the cannellini beans, heavy cream and some of the reserved pasta water. Simmer gently for 2-3 minutes, stirring occasionally. Use a fork or the back of a wooden spoon to mash some of the beans directly in the skillet. Leave most of them whole for texture.
Step 5. Finish the Sauce. Return the browned sausage and broccolini to the skillet and add the grated Parmesan. Toss everything together, then taste and season with salt and black pepper as needed.
Step 6. Add the Orecchiette. Add the drained pasta directly to the skillet and toss until every piece is coated in the creamy sauce. Add more reserved pasta water, a splash at a time, until the sauce is silky and coats the pasta nicely.
Step 7. Brighten and Serve. Turn off the heat and stir in the lemon zest and fresh lemon juice. Taste one last time and adjust the seasoning. Serve immediately with extra Parmesan, chopped parsley, lemon zest and red pepper flakes.
Pairing and Menu Ideas
This Orecchiette with Sausage, Broccolini and White Beans is hearty enough to serve as a complete meal on its own.
Because this recipe is rich and bright, I like pairing it with something fresh and simple. A simple green salad with a sharp vinaigrette is probably my favorite pairing. The acidity helps balance the creamy Parmesan sauce and rich Italian sausage.
You could also serve the pasta with my Grilled Vegetables with Two Dipping Sauces. And, of course, some warm crusty bread or garlic bread on the side is never a bad idea. A homemade Easy Same-Day Focaccia would be great here. You’ll want something to mop up that sauce!
Expert Tips
- Don’t overcook the orecchiette. Cook the pasta until just al dente. It will continue to soften slightly when tossed with the hot sauce, so you want it to retain some bite.
- Save more pasta water than you think you’ll need. Starchy pasta water is one of the easiest ways to control the consistency of a pasta sauce. I recommend reserving 2 cups before draining, even if you don’t end up using all of it.
- Get some color on the sausage. Let the sausage brown rather than constantly stirring it around the pan. Those caramelized bits add a lot of flavor to the finished sauce.
- Mash only some of the beans. The goal isn’t to turn the cannellini beans into a puree. Mashing a small portion releases enough starch to give the cream sauce more body while leaving whole beans throughout the pasta.
- Add Parmesan over gentler heat. Very high heat can make a cheese-based sauce separate or turn grainy. Once the cream has simmered, keep the heat moderate when adding the finely grated Parmesan.
- Add pasta water gradually. You can always add more, but you can’t take it back out. Add a splash, toss well and give the sauce a moment to come together before deciding if it needs more.
Orecchiette with Sausage Recipe FAQs
This pasta is best served immediately because the orecchiette will continue absorbing the creamy sauce as it sits. That said, you can prepare some of the components ahead of time. Brown the sausage and cook the broccolini, then refrigerate them separately or together until you’re ready to make the pasta. I recommend cooking the orecchiette and making the cream sauce just before serving.
Transfer leftovers to an airtight container and refrigerate. When reheating, add a small splash of water or cream to loosen the sauce, as it will thicken considerably in the refrigerator. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Other Pasta Recipes
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Creamy Orecchiette with Sausage, Broccolini and White Beans
Ingredients
- 12 oz Orecchiette Pasta – Or other small pasta shape
- 2 tablespoon Olive oil – Divided
- 1 lb Italian sausage (casings removed) – About 4 sausages
- 1 bunch Broccolini (trimmed and cut into 1.5 inch pieces)
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 3 Garlic cloves (minced)
- ½ teaspoon Chili flakes – Use more or less to taste
- 1 can Cannellini beans (drained and rinsed) – Use a ~15oz can
- ¾ cup Heavy cream
- ½ cup Parmesan (grated)
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- Garnish with parmesan, fresh parsley, lemon zest and more chili flakes
Instructions
- Cook the Pasta. Bring a large pot of generously salted water to a boil. Add the orecchiette and cook until al dente according to the package directions. Before draining, reserve 2 cups of the starchy pasta water. Drain the pasta and set aside.
- Brown the Sausage. While the pasta cooks, heat half the olive oil in a large skillet over medium-high heat. Add the Italian sausage meat and cook for 5-7 minutes, breaking it into bite-sized pieces as it cooks. Once browned and cooked through, transfer the sausage to a plate, leaving the rendered fat in the skillet.
- Cook the Broccolini. Add the remaining olive oil and broccolini to the same skillet. Season with salt and black pepper and sauté for 3-4 minutes. Add the minced garlic and red pepper flakes and cook for another minute, just until fragrant. Transfer the broccolini to a plate.
- Build the Creamy White Bean Sauce. Reduce the heat to medium-low. Add the cannellini beans, heavy cream and some of the reserved pasta water. Simmer gently for 2-3 minutes, stirring occasionally. Use a fork or the back of a wooden spoon to mash some of the beans directly in the skillet. Leave most of them whole for texture.
- Finish the Sauce. Return the browned sausage and broccolini to the skillet and add the grated Parmesan. Toss everything together, then taste and season with salt and black pepper as needed.
- Add the Orecchiette. Add the drained pasta directly to the skillet and toss until every piece is coated in the creamy sauce. Add more reserved pasta water, a splash at a time, until the sauce is silky and coats the pasta nicely.
- Brighten and Serve. Turn off the heat and stir in the lemon zest and fresh lemon juice. Taste one last time and adjust the seasoning. Serve immediately with extra Parmesan, chopped parsley, lemon zest and red pepper flakes.
Notes
- Orecchiette: These small, cup-shaped pasta noodles are perfect for catching the creamy sauce, sausage and beans. Another short pasta such as shells, cavatelli or rigatoni will also work.
- Italian Sausage: Sweet, mild or hot Italian sausage will all work, so choose based on your heat preference. Pork sausage is common, but chicken or turkey Italian sausage can also be used.
- Broccolini: Adds freshness, color and a slightly bitter note that balances the rich sauce. Regular broccoli or broccoli rabe can be substituted.
- Cannellini Beans: I like adding beans to my pasta sauces and pasta salads. They add heartiness, protein and fiber. Creamy white beans add texture and help thicken the sauce when lightly mashed. Great Northern beans are a good substitute.
- Heavy Cream: Forms the base of the rich, creamy sauce. I personally would not use half-and-half, but you can if you want a lighter version. Note that when testing, half-and-half resulted in a runnier sauce so you may have to cook the sauce longer to thicken it.
- Parmesan Cheese: Use the real stuff only. Make sure you grate Parmigiano-Reggiano yourself; it’s much nicer and will meld into the sauce better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Don’t overcook the orecchiette. Cook the pasta until just al dente. It will continue to soften slightly when tossed with the hot sauce, so you want it to retain some bite.
- Save more pasta water than you think you’ll need. Starchy pasta water is one of the easiest ways to control the consistency of a pasta sauce. I recommend reserving 2 cups before draining, even if you don’t end up using all of it.
- Get some color on the sausage. Let the sausage brown rather than constantly stirring it around the pan. Those caramelized bits add a lot of flavor to the finished sauce.
- Mash only some of the beans. The goal isn’t to turn the cannellini beans into a puree. Mashing a small portion releases enough starch to give the cream sauce more body while leaving whole beans throughout the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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