Orecchiette means ‘little ears’ in Italian, which is the perfect shape to scoop up lots of delicious pasta sauce. The simplicity of this pasta shape means that you do not require a pasta machine to roll out, instead shaping each piece by hand. The delicious sauce utilizes the starch in the pasta water to bring everything together into a creamy sauce that just coats the pasta and sausage pieces.
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.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
