Puglia's little ears catching crumbled sausage, garlicky greens, and chili in every cup — the one-pan-plus-pasta-pot weeknight hero.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Sausage — casings off
Broccoli — or broccoli rabe, chopped small
3 steps
Method
1
Brown the crumbled sausage hard in olive oil, 6 minutes; add garlic and chili for 1.
7 min — timer available in cooking mode
2
Boil the orecchiette; throw the broccoli into the same pot for the last 3 minutes. Reserve water; drain together.
10 min — timer available in cooking mode
Why this works
One pot, two jobs — the broccoli softens just enough to shatter into the sauce.
3
Toss everything with pasta water until it clings; pecorino off the heat. The starch + cheese + oil become the sauce.
2 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.