Pesto Pasta with Sausage and Broccoli

pesto pasta with sausage and broccoli
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Pesto Pasta with Sausage and Broccoli

The backbone of this quick and easy dish is orecchiette—a round-shaped pasta named for the “little ears” they resemble. It’s traditionally associated with Apulia, the southern Italian region from which we drew our inspiration for this recipe. The pasta is tossed with bites of broccoli and sweet sausage, then given a coating of basil-packed pesto and Parmesan cheese.
Prep Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Pork
Servings: 2 people
Calories: 980kcal
Author: Hello Fresh

Ingredients

  • 8 oz Broccoli Florets
  • 6 oz Orecchiette Pasta
  • 2 oz Pesto
  • 9 oz Sweet Italian Pork Sausage
  • 1 tsp Chili Flakes
  • 1/4 cup Parmesan Cheese
  • 2 tsp Olive Oil
  • Salt
  • Pepper

Instructions

  • Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-size pieces. Remove sausage from casings.
  • Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-12 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.
  • Heat a drizzle of olive oil in a large pan over medium heat. Add broccoli and 2 tsp water. Cover and steam 3 minutes. Uncover and increase heat to medium high. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.
  • Heat another drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds.
  • Add orecchiette, broccoli, pesto, pasta cooking water, and half the Parmesan to pan. Toss until everything is well coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.
  • Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.
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Beef Ragu Spaghetti

beef ragu spaghetti
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Beef Ragu Spaghetti

Spaghetti with tomato sauce is always a recipe for success. Is there anyone who’d turn down a plate of noodles piled high and dusted with cheese? Surely not, although adding some extra meat and veg certainly makes it all the more crave-able. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and giving it hearty ground beef and bites of tender zucchini.
Prep Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Beef, Pasta
Servings: 2 people
Calories: 830kcal
Author: Hello Fresh

Ingredients

  • 1 Zucchini
  • 2 clove Garlic
  • 10 oz Ground Beef
  • 2 tbsp Soy Sauce
  • 1 box Crushed Tomatoes
  • 1 Yellow Onion
  • 1/4 oz Thyme
  • 6 oz Spaghetti
  • 1/2 tbsp Italian Seasoning
  • 1/4 cup Parmesan Cheese
  • 1 tsp Pepperolio
  • 1 tsp Olive Oil
  • Salt
  • Pepper

Instructions

  • Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and dice onion. Mince garlic. Strip 2 tsp thyme leaves from stems; discard stems. Roughly chop leaves.
  • Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, breaking up meat into pieces. Cook, tossing, until browned but not yet cooked through, 4-5 minutes. Season with salt and pepper.
  • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
  • Add onion and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Toss in garlic, thyme, soy sauce, and half the Italian seasoning (use the other half as you like). Cook until fragrant, about 30 seconds.
  • Add tomatoes and reserved pasta cooking water to pan. Bring to a boil, then reduce heat and let simmer until thick and saucy, about 5 minutes. Season with salt and pepper. TIP: If you have time, let the ragù simmer longer. It’ll just get better!
  • Add spaghetti to pan with ragù and toss to combine. Divide everything between plates, then sprinkle with Parmesan. Drizzle with pepperolio (to taste—it’s spicy).
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