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Creamy orecchiette with sausage, broccolini, and white beans in a bowl with chili flakes and parmesan garnish.
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Creamy Orecchiette with Sausage, Broccolini and White Beans

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 Servings
Author: Luay Ghafari
Cost: $25

Ingredients

  • 12 oz Orecchiette Pasta - Or other small pasta shape
  • 2 tbsp Olive oil - Divided
  • 1 lb Italian sausage (casings removed) - About 4 sausages
  • 1 bunch Broccolini (trimmed and cut into 1.5 inch pieces)
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper
  • 3 Garlic cloves (minced)
  • ½ tsp 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 tsp Lemon zest
  • 1 tbsp 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

Key Ingredient 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.
 
Tips for Success:
  • 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

Calories: 1067kcal | Carbohydrates: 85g | Protein: 41g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Cholesterol: 145mg | Sodium: 1742mg | Potassium: 660mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2310IU | Vitamin C: 17mg | Calcium: 349mg | Iron: 6mg