Orecchiette with Sausage, Broccoli, and Mushrooms

Recently I’ve decided to branch out into new pasta shapes. First was what you see today. Soon I will be sharing another shape I had fun making. This pasta is one that would be fun to try with kids. The dough is safe (just flour and water), and I can tell you that K had a lot of fun making the bowls. He offered to help and then tried to take over because he has enjoying it so much. I could see kids enjoying it, too.

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You could definitely just make the pasta and have it with regular tomato sauce. I wanted to mix it up a bit, and really appreciate the shapes, so I decided to go a more sauceless route.

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Directions for Orecchiette with Sausage, Broccoli, and Mushrooms

Orecchiette

  • ¾ cup semolina flour
  • 1 cup AP flour, plus more for dusting
  • ¾ cup cold water

Whisk together the flours. On your work surface (I used a lined, rimmed baking sheet) mound the flour and form a well in the middle.

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Pour a bit of water into the well. Use a fork to gradually mix together the flour and water. You should start with ½ cup of the water, then add the remaining only as needed until the dough comes together.

Next, knead the dough until it is smooth and elastic.

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Wrap it in plastic wrap and let it rest at room temperature for 30 minutes. (You can also made it ahead and refrigerate it, but bring it to room temperature before continuing.)

Divide the dough into 4 pieces. Work with one piece at a time by rolling it into a thin log.

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Cut the log into small, evenly-sized pieces (1/2 inch or smaller).

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Roll each piece into a ball, then press your thumb into the ball and pull to form a slight bowl shape.

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Then, turn the ball inside out and it should now look more like a bowl.

There was a learning curve on the shapes :)

There was a learning curve on the shapes 🙂

Bring a pot of salted water to a boil. Cook the pasta for about 8 minutes, until al dente. Save some of the pasta water, and then drain the pasta.

Meanwhile, continue with the rest.

Finishing the Meal

  • 1 cup sliced mushrooms
  • ½ pound ground sausage
  • 1 head of broccoli, chopped into bite-sized pieces
  • Red pepper flakes (as many as you like)
  • Pepper
  • Grated parmesan (optional)

Sauté the sausage until browned. Set aside, then sauté the mushrooms in the oil from the sausage until they are browned.

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Add the sausage back in, then add the pasta.

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Continue stirring and cooking until the pasta is lightly browned. You can add some of the pasta water if the pan gets too dry.

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Meanwhile, blanch the broccoli in boiling water for 2 minutes, then add to the pan.

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Add red pepper flakes and pepper to taste.

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Serve with grated parmesan on top.

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Directions for Orecchiette with Sausage, Broccoli, and Mushrooms (without pictures)

Orecchiette

  • ¾ cup semolina flour
  • 1 cup AP flour, plus more for dusting
  • ¾ cup cold water

Whisk together the flours. On your work surface (I used a lined, rimmed baking sheet) mound the flour and form a well in the middle. Pour a bit of water into the well. Use a fork to gradually mix together the flour and water. You should start with ½ cup of the water, then add the remaining only as needed until the dough comes together.

Next, knead the dough until it is smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes. (You can also made it ahead and refrigerate it, but bring it to room temperature before continuing.)

Divide the dough into 4 pieces. Work with one piece at a time by rolling it into a thin log. Cut the log into small, evenly-sized pieces (1/2 inch or smaller). Roll each piece into a ball, then press your thumb into the ball and pull to form a slight bowl shape. Then, turn the ball inside out and it should now look more like a bowl.

Bring a pot of salted water to a boil. Cook the pasta for about 8 minutes, until al dente. Save some of the pasta water, and then drain the pasta.

Meanwhile, continue with the rest.

Finishing the Meal

  • 1 cup sliced mushrooms
  • ½ pound ground sausage
  • 1 head of broccoli, chopped into bite-sized pieces
  • Red pepper flakes (as many as you like)
  • Pepper
  • Grated parmesan (optional)

Sauté the sausage until browned. Set aside, then sauté the mushrooms in the oil from the sausage until they are browned. Add the sausage back in, then add the pasta. Continue stirring and cooking until the pasta is lightly browned. You can add some of the pasta water if the pan gets too dry.

Meanwhile, blanch the broccoli in boiling water for 2 minutes, then add to the pan. Add red pepper flakes and pepper to taste. Serve with grated parmesan on top.

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2 thoughts on “Orecchiette with Sausage, Broccoli, and Mushrooms

  1. This looks amazing with that fresh pasta. And you can never go wrong with broccoli and sausage in my book. Looks like a great dinner. Hope all is well with the little one! 🙂

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