Orecchiette Pasta with Tenderstem Broccoli, Parmigiano Reggiano Shavings and Italian Sausage

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 26th August 2020

Orecchiette Pasta with Tenderstem Broccoli, Parmigiano Reggiano Shavings and Italian Sausage

20 min


  • 100g Dried orecchiette pasta
  • 750ml Water
  • 75g Tenderstem broccoli (7 Stems), trimmed
  • 3 Italian-style Sausages, chopped or torn in small pieces
  • 30g Extra virgin olive oil
  • 2 Garlic cloves
  • 50g Parmigiano Reggiano, grated
  • Salt & Black pepper, to season


Place the water in a saucepan and season with a little salt. Bring to the boil and add the pasta. Add the broccoli after 8 minutes.
Remove the broccoli and place it on to a serving plate.
Add 75ml of the pasta water to the frying pan with the sausage and garlic. Turn up the heat and add the Parmigiano Reggiano. Stir and let everything reduce and thicken for a couple of minutes until you have a thick sauce.
Add the pasta and season well with salt and black pepper.
Serve with the broccoli and drizzle over a little olive oil and sprinkle with freshly grated Parmigiano Reggiano and garnish with basil leaves.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you