In Puglia, the heel of Italy’s boot, cooking is both a ritual and a celebration of the land. Rolling orecchiette by hand, gathering sun-soaked greens from local fields, and drizzling every dish with golden peppery olive oil is how the region has nourished itself for centuries. Orecchiette with broccolini is a dish born from these sunlit fields and family tables. Every forkful tells a story of tradition, craftsmanship, and the simple pleasures of Southern Italy. This is a dish for slow evenings, lingering at the table, and savoring the flavors that only authentic Italian cooking can inspire.

ORECCHIETTE WITH BROCCOLINI & SAUSAGE

Serves 4

INGREDIENTS

▢ 400 grams artisanal orecchiette pasta
▢ 1 bunch broccolini, trimmed and washed
▢ 3 tbsp Bona Furtuna Everyday Olive Oil
▢ 3 cloves garlic, thinly sliced
▢ 1 small red chili, finely chopped (optional)
▢ 1 lb Italian sausage, removed from casing and crumbled
▢ 1 lemon, sliced for serving
▢ Bona Furtuna Sicilian Sea Salt and Organic Herb Blend, to taste
▢ Freshly ground black pepper, to taste
▢ Pecorino Romano, for serving

DIRECTIONS

1. Bring a large pot of salted water to a boil. Blanch the broccolini for 3–4 minutes until bright green and tender. Remove and set aside, reserving the cooking water.
2. In the same water, cook the orecchiette until al dente, usually ten to twelve minutes. Drain, reserving a cup of pasta water.
3. Heat Everyday Olive Oil in a large skillet over medium heat. Add the garlic and chili and sauté until fragrant and golden about two minutes.
4. Add the crumbled sausage to the skillet and cook until browned and cooked through.
5. Add the broccolini and cook for three to four minutes, letting the flavors meld. Season generously with the Sicilian Sea Salt and Organic Herb Blend and a few grinds of black pepper.
6. Add the drained orecchiette to the skillet, tossing with the greens and sausage. Use reserved pasta water as needed for a silky finish.
7. Serve immediately with Pecorino Romano and fresh lemon slices for squeezing over the pasta. Drizzle a little Everyday Olive Oil on top if desired.
8. Mangiamo.

FAQs

Can I make this dish vegan?

Absolutely. Simply skip the sausage and cheese or use a plant-based alternative. The dish still shines with the natural flavors of the greens, garlic, and olive oil.

What wine pairs with Orecchiette with Broccolini & Sausage?

Crisp, mineral-driven white wines like Vermentino or Falanghina complement the slight bitterness of the greens and the richness of the olive oil.