Broccoli Bolognese with Orecchiette

Ingredients for Broccoli Bolognese with Orecchiette

• 1 large head of broccoli (1 1/4–675g), cut into florets, stalk peeled and coarsely chopped

• Koshersalt

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 4 vitlöksklyftor, krossade

• 350g fresh Italian sausage (about 3 links), casings removed

• Crushed red pepper flakes

• 350g orecchiette

• 3 matskedar osaltat smör, skuret i bitar

• 45g Parmesan, finely grated (about 350ml ), plus more for serving

How to make Broccoli Bolognese with Orecchiette

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 tablespoons oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about 120ml pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in 120ml pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 45g Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

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