Lemony One-Pan Orecchiette w/Sausage and Broccolini

As mentioned in previous posts, growing up in an Italian household meant that Sundays were pasta days. The scent of the delicious red sauce, simmering on the stove, permeated the entire house. Fast forward to the present, with the various assortment of pastas and a variety of sauces on the market, I have incorporated Pasta Sunday into my weekly meal planning.

This pasta recipe is a bit different. Rather than a red sauce, it is a lemony white sauce. The orecchiette pasta is perfect because the “little ears” are able to house the lemony goodness of the sauce. (Orecchiette, pronounced oh-reck-ee-ET-tay, is a distinctive type of pasta from the southeastern region of Italy that forms the heel of Italy's boot. The pasta is shaped roughly like small ears, hence the name "orecchiette" which means "little ears” in Italian.) Enjoy…

Ingredients

2 TBSP. EVOO (Extra Virgin Olive Oil)

1 lb. vegan Italian sausage, casing removed

1 lg. yellow onion, diced

1/2 tsp. salt

2 lg. garlic cloves, minced

1/4 tsp. crushed red pepper flakes

4 c. veggie broth

8 oz. orecchiette pasta

2 c. chopped broccolini or regular broccoli

1/2 c. grated vegan Parmesan cheese

2 Tbsp. lemon zest

1 c. grape tomatoes, halved

1/3 c. fresh basil, chopped

Directions

Using a large skillet, add 2 tablespoons of olive oil. Over medium heat, add sausage, breaking it into bite size pieces with a wooden spoon. Cook for 4-6 minutes, stirring regularly to prevent sticking, until slightly browned. (Add 1-2 tablespoons of water if necessary.) Remove sausage to a small bowl.

Add diced onion and salt to pan, stirring often, until onion is soft about 5 minutes. Add garlic, pepper flakes and cook for 1 minute. Add veggie broth and bring to a boil over high heat. Add pasta stirring often to prevent the orecchiette from sticking to each other. (The little “ear like” cups tend to stack together.) Continue stirring for 8 minutes. Add broccolini; cook, stirring occasionally, until pasta is al dente, about 4 minutes more. The sauce will continue to thicken.

Stir in cooked sausage, 3 Tbsp. Parmesan cheese, lemon juice and zest. Pour into a large serving bowl. Garnish with tomatoes, basil, and 1 Tbsp. Parmesan.