Orecchiette and Creamy Broccoli Pasta Sauce Recipe
A weeknight dinner for two that’s light yet indulgent—this Orecchiette with Creamy Broccoli Pasta Sauce and Panko Topping swaps heavy cream for Greek yogurt and sausage for a crispy salami-panko.
Servings: 2 hearty servings
Ingredients
For the Creamy Broccoli Sauce:
- 8 ounces broccoli florets cut into 1-inch pieces ,stalks cut into ½-inch pieces (about 2 ½ cups)
- 2 garlic cloves, smashed and peeled + 1 clove, minced
- 1 tablespoon salt, divided
- ½ cup fresh basil leaves,
- ½ cup plain whole milk or plain greek yogurt
- ¼ cup + 2 tablespoons freshly grated parmesan plus more for serving
- 2 tablespoons pine nuts , toasted
- 1 teaspoon grated lemon zest + 1 tablespoon juice
- ¼ cup + 2 tablespoons extra-virgin olive oil
- ½ teaspoon freshly ground pepper
For the Topping:
- 1 ounce salami, sliced and diced into ¼-inch pieces
- ¼ cup panko bread crumbs
- 1 tablespoon olive oil
For the Pasta:
- ½ pound Orecchiette or your favorite short pasta
- ¼ cup white onion, finely chopped
- 1 tablespoon unsalted butter
- ¼ teaspoon crushed red pepper flakes (optional)
- ⅛ cup Chives, chopped chopped
Instructions
Blanch the Broccoli
- Bring a large pot of water to a boil. Add the broccoli stalks, 2 smashed garlic cloves, and 2 teaspoons of salt. Cook for 6 minutes, then transfer the stalks and garlic to a blender. Return the water to a boil and cook the florets for 3 minutes. Remove two-thirds of the florets and set aside. Add the remaining florets to the blender.
Cook the Pasta
- Return the water to a boil, add the pasta, and cook until al dente. Reserve 2 cups of the pasta water before draining.
Blend the Sauce
- Meanwhile, Add the basil, yogurt, ¼ cup Parmesan, pine nuts, lemon zest and juice, ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper to the broccoli in the blender. Blend until smooth, adding pasta water 1 tablespoon at a time until you reach a thick, creamy consistency.
Make the Topping
- Heat 1 tablespoon olive oil in the now-empty pot. Add the salami and panko, stirring until the crumbs are golden and crispy (about 3-4 minutes). Transfer to a paper towel-lined plate.
Assemble the Pasta
- In the same pot, heat 1 tablespoon olive oil over medium heat. Sauté the onion for 2 minutes. Turn off the heat.
- Add the drained pasta to the pot with the broccoli sauce, butter, red pepper flakes, and reserved florets. Mix gently, adding reserved pasta water as needed for a silky texture. Stir in the chives and adjust seasoning with salt.
- Divide the pasta into bowls, top with the salami panko mixture, and sprinkle with extra Parmesan.
Video
Notes
Recipes consulted during the making of this recipe: Broccoli Pasta with Salami Bread Crumbs (The New York Times), and Creamy Broccoli pasta and crispy panko (American Test Kitchen).