Laura's One-Pot Lemony Orecchiette with Sausage & Broccolini
Can I get an “AMEN!” for one-pot dinners? I took a break from what’s become the summer standard of “meat + whatever-veggie-is-ready” to whip up my friend Laura’s go-to recipe. If you’re looking for rave reviews from everyone in your house—from the high chair sitters to the picky toddlers and even the grown-ups—do yourself a favor and add this to your next meal plan. I had cranky little ones at my feet while I was making this, and I was still able to pull it together in less than 30 minutes. (Also worthy of an “amen!”) AND WHO DOESN’T LOVE LEMON?! I adapted this recipe to utilize an entire bag of pasta. You’ll thank me for the leftovers! Thank YOU, Laura! Click the direct link in my profile to read more about Laura.
LAURA’S ONE-POT LEMONY ORECCHIETTE WITH SAUSAGE & BROCCOLINI
INGREDIENTS:
Extra-virgin olive oil
1 pound ground Italian sausage (we love @hemplerfoods at our house)
1 onion, diced
½ teaspoon salt
3 cloves garlic, minced
Pinch of red pepper flakes
8 cups chicken broth
16 ounces uncooked orecchiette pasta (I used @traderjoes organic variety)
1 bunch fresh broccolini
3 tablespoons grated Parmesan cheese, plus more for serving
Zest from 2 small lemons
Juice from 2 small lemons
1 cup grape tomatoes, halved (optional—I did not include)
Fresh basil, for serving
INSTRUCTIONS:
In a large soup pot, drizzle about a tablespoon of olive oil. Heat over medium-high heat. Add sausage and cook until well browned, stirring often to break apart sausage. Remove sausage to a bowl and set aside. Next, add the onion and salt. Cook until softened, about 5 minutes. Add garlic and pepper flakes, stirring, for about 1 minute. Add broth and bring to a boil over high heat. Add pasta and cook, stirring often, for about 8 minutes. Add broccolini, and stir, cooking until pasta is al dente, about 4 minutes. At this point, you can add the sausage back to the pot, along with the Parmesan, lemon zest and juice. Stir and let sit for a few minutes to absorb all the flavors. To serve, top with tomatoes, basil, and a dusting of Parm.
