Quick & Creamy Broccoli and Sausage Orecchiette Pasta with Boursin Sauce (30-Minute Meal!)
Discover the ultimate weeknight dinner solution with this incredibly flavorful and easy-to-make Broccoli and Sausage Orecchiette Pasta. Featuring tender, vibrant broccoli florets, savory Italian sausage, and delightful orecchiette pasta, all enveloped in a rich, luscious Boursin garlic and herb cream sauce, this dish is a true culinary masterpiece that comes together in just 30 minutes. It’s an indulgent yet fuss-free meal, perfect for busy evenings when you crave something extraordinary without spending hours in the kitchen. Plus, with a one-pot pasta cooking method and a single skillet for the sauce and sausage, cleanup is refreshingly simple, leaving you more time to savor every delicious bite.
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What Makes Orecchiette Pasta So Special?
Orecchiette pasta, a cherished staple of Puglia, Italy, is an absolute joy to cook with, especially in dishes like this one. Its name, literally meaning “small ears” in Italian, perfectly describes its unique, bowl-like shape. These charming little pasta pieces aren’t just fun; their distinct form serves a practical purpose: they are incredibly adept at catching and holding onto rich sauces and small, chunky ingredients. In this particular recipe, the orecchiette acts like tiny scoops, ensuring that every forkful delivers a harmonious blend of the creamy Boursin sauce, savory bits of sausage, and tender broccoli florets.
Historically, orecchiette might have been a bit harder to track down, but thankfully, its popularity has grown. You can now typically find it in the regular dried pasta aisle of most well-stocked grocery stores. However, if orecchiette isn’t available, don’t fret! Medium-sized pasta shells make an excellent and widely accessible substitute, offering a similar cupped shape to capture all that delicious sauce. Other fun, chunky pasta shapes like rotini or rigatoni could also work in a pinch, though the unique texture of orecchiette truly elevates this dish.
About the Key Ingredients: Crafting the Perfect Skillet Pasta
One of the beauties of this recipe is its reliance on readily available ingredients found in most US grocery stores. Each component plays a vital role in creating a balanced and incredibly satisfying meal.
- Italian Sausage: This is the star protein, bringing incredible depth and savoriness. You have options here:
- Bulk Sausage: Ideal for crumbling directly into the pan.
- Link Sausage: If using links, simply remove the casings before cooking.
You can choose mild, medium, or hot Italian sausage based on your preference for heat. For this particular Boursin cream sauce, a mild or medium sausage often works best, allowing the other flavors to shine without being overpowered.
- Orecchiette Pasta: As discussed, its unique shape is perfect for cradling the creamy sauce and small chunks of sausage and broccoli. If you can’t find orecchiette, medium pasta shells are the best substitute, offering a similar sauce-scooping capability.
- Broccoli Florets: For ultimate convenience and speed, steam-in-bag broccoli florets (found in both fresh produce and freezer sections) are highly recommended. Fresh or frozen both work wonderfully. The key is to slightly undercook them initially – microwave for about a minute less than the package directs. This ensures they retain a pleasant crisp-tender texture and don’t become mushy when later incorporated into the warm sauce. If using fresh broccoli not in a steam-in-bag, blanching it briefly in boiling water until just fork-tender and then shocking it in ice water is a great way to prep.
- Dry White Wine or Chicken Stock: A splash of dry white wine is used for deglazing the pan after cooking the sausage. This crucial step lifts all those delicious browned bits, known as “fond,” from the bottom of the pan, infusing the sauce with incredible flavor. I often reach for white wine because I usually have it on hand, but chicken stock is an equally excellent and flavorful non-alcoholic alternative that achieves the same deglazing effect.
- Unsalted Butter: Essential for building a rich, smooth, and luxurious cream sauce. Butter adds an unparalleled depth of flavor and contributes significantly to the silky texture we’re aiming for. Always opt for unsalted butter to have full control over the dish’s sodium content.
- Regular Whipping Cream: This forms the creamy base of our sauce. Regular whipping cream strikes a perfect balance of richness. If you only have heavy cream available, you can still use it. Just be prepared to thin the sauce slightly with a splash of milk to achieve the desired consistency, as heavy cream is thicker.
- Seasonings: We keep it simple with Kosher salt for fundamental flavor enhancement and garlic powder. While fresh garlic is always an option, garlic powder is used here to ensure a smoother sauce without the raw bite of freshly minced garlic, which might overwhelm the delicate Boursin flavor. If you prefer fresh garlic, briefly sauté it in a touch of olive oil before adding the wine to mellow its intensity.
- Boursin Cheese with Garlic and Herbs: This is the secret weapon that transforms a simple cream sauce into something truly divine! Boursin cheese, a soft, spreadable cheese infused with garlic and fine herbs, melts beautifully and imparts a unique, complex flavor and luxurious creaminess. Look for it in the specialty cheese section of your grocery store. Its savory, aromatic profile makes it an ideal shortcut to an incredibly gourmet-tasting sauce. (For another fantastic Boursin creation, check out my Bacon and Boursin Mac and Cheese!)
- Fresh Herbs for Garnish: A little sprinkle of fresh green herbs, such as chopped parsley or basil, isn’t just for aesthetics. It adds a pop of color, a burst of fresh flavor, and a delightful aromatic finish that truly elevates the dish.
How to Make This Speedy & Delicious Skillet Pasta
Preparing this indulgent pasta dish is surprisingly straightforward and efficient, thanks to its one-pot, one-pan approach. Follow these steps to create a meal that tastes like it took hours, but only requires 30 minutes of your time.
Step 1: Brown the Italian Sausage
Begin by heating your largest sauté pan or skillet over medium-high heat. If you’re using Italian sausage links, carefully remove the casings before adding the meat to the pan. Cook the sausage, using a wooden spatula or spoon to break it up into small, even crumbles as it browns. Continue cooking until the sausage is no longer pink and is beautifully browned. Once cooked through, transfer the crumbled sausage to a bowl or plate lined with paper towels. This step is crucial for draining excess fat, ensuring your final dish isn’t greasy. Leave any delicious browned bits and fat remaining in the pan – these will be used to build the sauce’s flavor.
Step 2: Cook the Orecchiette Pasta to Al Dente Perfection
While the sausage is draining, bring a large pot of salted water to a rolling boil. Add the orecchiette pasta to the boiling water. Set a timer and cook the pasta according to the package directions, ensuring it reaches an al dente texture. This means it should be tender but still have a slight bite to it. Avoid overcooking, as the pasta will absorb a little more sauce later. Before draining, remember to reserve about ½ cup of the starchy pasta water – it’s a secret ingredient for perfecting your sauce consistency!
Step 3: Prepare the Broccoli
As the pasta cooks, it’s time for the broccoli. If using steam-in-bag broccoli florets, microwave them according to the package instructions, but intentionally reduce the cooking time by 1 minute. For example, if the package suggests 4 minutes, cook for 3 minutes. This slight undercooking is strategic; the broccoli will finish cooking when added to the hot sauce, ensuring it remains crisp-tender and doesn’t turn soggy. If using fresh, non-bagged broccoli, steam or blanch it until just tender but still vibrant green.
Step 4: Create the Luxurious Boursin Cream Sauce
Return the sauté pan (the one used for the sausage, still with those flavorful browned bits) to the burner over medium heat. Add the white wine (or chicken stock) to the hot pan. Immediately begin to deglaze the pan by scraping up all the browned bits of meat and juice stuck to the bottom with your wooden spatula or spoon. This “fond” is packed with flavor and will enrich your sauce. Allow the wine to simmer and reduce by about half, letting the alcohol cook off. This usually takes 1-2 minutes.
Next, add the unsalted butter, regular whipping cream, kosher salt, and garlic powder to the pan. Stir everything together and bring the mixture to a gentle simmer over medium heat (reduce heat if it starts to boil vigorously). Let it simmer for a few minutes until it begins to slightly thicken. Then, add the entire package of Boursin cheese with garlic and herbs. Stir continuously until the Boursin cheese melts completely into the sauce, creating a beautifully smooth and thick consistency. The Boursin will naturally thicken the sauce further. If you find the sauce becomes too thick (we’re aiming for a consistency similar to a thin Alfredo sauce), simply stir in a small splash of milk or some of the reserved pasta water until it reaches your desired creaminess.
Step 5: Assemble Your Broccoli and Sausage Orecchiette Pasta
Once your broccoli is cooked, quickly chop any larger florets into bite-sized pieces to ensure even distribution throughout the dish. Add the cooked broccoli and the drained, crumbled Italian sausage to the creamy Boursin sauce in the sauté pan. Finally, add the drained orecchiette pasta to the pan. Gently toss all the ingredients together, making sure the pasta, broccoli, and sausage are thoroughly coated in the luscious cream sauce. If the sauce seems a little too thick at this stage, a tablespoon or two of the reserved pasta water can help loosen it up beautifully.
To finish, transfer the pasta to serving bowls. Garnish generously with a sprinkling of freshly chopped herbs, such as parsley or basil, for a burst of color and fresh aroma. Serve immediately and enjoy this incredibly easy, yet spectacularly delicious, weeknight marvel!
Frequently Asked Questions About This Recipe
The best alternative for orecchiette pasta is medium-sized pasta shells. Their cupped shape is very similar, allowing them to effectively hold the creamy sauce and small ingredients like broccoli and sausage. Beyond that, other “fun” pasta shapes that have nooks and crannies to capture sauce, such as rotini (corkscrews), rigatoni, or even cavatappi, will work well to ensure every bite is flavorful.
Reheating dishes with cream or butter-based sauces requires a gentle touch to prevent the sauce from separating, which can result in an undesirable oily texture. To reheat leftovers, your best bet is to use a microwave in short, controlled bursts. Place your desired portion in a microwave-safe dish and heat in 20-30 second increments, stirring well after each interval, until warmed through. Alternatively, you can gently reheat it in a saucepan over low heat, adding a tablespoon or two of milk or chicken stock to help bring the sauce back to its original creamy consistency.
The choice between mild and hot sausage is entirely up to your personal preference! While I often enjoy hot sausage in other recipes, for this particular dish, I typically recommend using mild Italian sausage. The reason is that the delicate and nuanced flavors of the Boursin cheese and fresh broccoli work most harmoniously with a milder sausage, allowing them to truly shine. If you love a bit of heat, you can certainly use medium or even hot Italian sausage. Alternatively, prepare the recipe with mild sausage and offer crushed red pepper flakes on the side, allowing each diner to customize their spice level to perfection.
This is a challenging question, as cream sauces are notoriously finicky and truly taste best when made fresh. The dairy can sometimes separate or become grainy upon reheating if not handled properly. However, if advance preparation is absolutely necessary, I have a tip: try incorporating about an ounce of cream cheese or a slice of white American cheese into the sauce along with the Boursin. These cheeses contain stabilizers that can help prevent the separation of fats and milk solids during reheating, giving you a slightly more forgiving sauce. Store the prepared dish in an airtight container in the refrigerator and reheat gently as described above.
This Broccoli and Sausage Orecchiette Pasta is quite a complete meal on its own, offering protein, vegetables, and carbohydrates. However, if you’d like to round out your dinner, it pairs beautifully with a simple side salad dressed with a light vinaigrette. Crusty garlic bread or a warm baguette is also a fantastic addition, perfect for soaking up any extra Boursin cream sauce left on your plate!
Broccoli and Sausage Orecchiette Pasta with Boursin Cream Sauce
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Equipment
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Large Pot
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Colander
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Large Sauté Pan / Skillet
Ingredients
- 1 lb bulk Italian sausage (mild or medium preferred)
- 12 oz orecchiette pasta (or medium shells)
- 12 oz broccoli florets preferably steam-in-bag for microwave cooking (see Notes below for fresh or frozen options)
- ¼ cup dry white wine or chicken stock
- 2 Tbsp unsalted butter
- 2 cups regular whipping cream see Notes for heavy cream substitution
- ½ tsp kosher salt
- ½ tsp garlic powder
- 1 (5.2 oz) package Boursin cheese with garlic and herbs
- Garnish: chopped fresh herbs such as parsley and basil
Instructions
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Bring a large pot of lightly salted water to a rolling boil for the pasta.
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In a large sauté pan or skillet, cook the Italian sausage over medium-high heat. If using links, remove casings. Break the meat into small crumbles with a spatula as it cooks, until browned and no longer pink. Transfer the cooked sausage to a plate or bowl lined with paper towels to drain excess fat, leaving any browned bits in the pan. Put the pan back on the stove.
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Add the orecchiette pasta to the boiling water. Cook according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water, then drain the pasta and set aside.
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While the pasta cooks, prepare the broccoli. If using steam-in-bag broccoli, microwave it according to package directions, but reduce the cooking time by 1 minute to ensure it remains crisp-tender.
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To the hot sauté pan with the browned bits, add the dry white wine (or chicken stock). Cook, scraping up all the flavorful bits from the bottom of the pan with a wooden spoon, until the liquid is reduced by about half. Stir in the unsalted butter, regular whipping cream, kosher salt, and garlic powder. Bring to a gentle simmer and cook until slightly thickened. Add the Boursin cheese and stir until completely melted and smooth. If the sauce becomes too thick, add a splash of milk or reserved pasta water until it reaches a thin Alfredo consistency.
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Chop any larger cooked broccoli florets into bite-sized pieces. Add the chopped broccoli and the drained cooked sausage to the Boursin cream sauce in the pan.
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Add the drained orecchiette pasta to the sauce mixture. Toss gently to combine everything thoroughly, ensuring the pasta and ingredients are well coated. If needed, add a tablespoon or two of the reserved pasta water to achieve desired sauce consistency. Garnish with fresh chopped herbs and serve immediately for a truly satisfying meal.
Notes
Cream Substitution: If regular whipping cream is not readily available, you can substitute it with heavy cream. Use approximately 1¾ cups of heavy cream mixed with ¼ cup of milk. Keep an eye on the sauce’s consistency as it simmers; if it becomes too thick, add additional splashes of milk until you reach your desired creamy texture.