Orecchiette Pasta Recipe Recipe
Orecchiette Broccoli Sauce (pasta con broccoli) a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!
How to Make the Best Orecchiette Pasta Recipe
Orecchiette pasta with broccoli sauce, known as pasta con broccoli, is a beloved Tuscan dish that proves simple ingredients can create something truly special. This vegetarian pasta recipe combines tender broccoli florets, garlic, and aromatic spices into a silky, creamy sauce that clings beautifully to every piece of pasta.
What makes this dish so appealing is its simplicity and versatility. The key technique is breaking down the steamed broccoli into tiny pieces as the sauce simmers, allowing it to melt into a rich, cohesive coating rather than remaining chunky. The anchovy paste or miso adds depth of flavor without making the dish taste fishy—it simply enhances the umami notes and brings all the flavors together harmoniously.
This healthy, protein-packed pasta dish is perfect for weeknight dinners and comes together in just 30 minutes. Top it with your favorite garnishes—fresh basil, toasted pine nuts, or a drizzle of truffle oil—to make it feel restaurant-quality while keeping it wonderfully down-to-earth and family-friendly.
Orecchiette Pasta Recipe
Orecchiette Broccoli Sauce (pasta con broccoli) a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!
Ingredients
Main Ingredients
Optional Garnish
Instructions
Preparation
- Steam small broccoli florets until very tender (easily pierced with a fork), then chop and set aside.
- Cook the pasta in 8 cups water with 1 tablespoon salt. Save a cup of hot pasta water when you drain.
Cooking the Sauce
- In a large pan, sauté the shallot, garlic, and chili flakes in the olive oil over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy).
- Add steamed broccoli, salt, pepper, and the broth. Bring to a gentle simmer and break apart the broccoli with a metal spatula into tiny pieces. As it cooks and softens, you want the broccoli to melt down into a 'sauce'—take your time here, adding more liquid as needed.
- Stir in the lemon zest and pecorino cheese. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10 minutes.
Final Assembly
- Use an immersion blender right in the saucepan to add a small handful of chopped baby spinach and blend until smooth. Using the full 3 tablespoons of olive oil will help make the sauce 'creamy.' (Alternatively, place the sauce in a blender with spinach).
- Add the pasta to the sauce and add more hot pasta water as needed to keep it 'saucy.'
- Taste once more for salt and adjust, adding more salt, pepper, and chili flakes as desired. If you want more richness, add another splash of olive oil or pat of butter, or more pecorino.
- Divide among pasta bowls and top with any of the garnishes you prefer!
Notes
- Using quality olive oil is essential for this recipe—don't skimp!
- The broccoli should be broken down into very small pieces to create a creamy sauce.
- You can substitute white miso paste for anchovy paste if preferred.
- Fresh spinach or arugula adds color and subtle flavor to the sauce.
