Little ear pasta, also known as orecchiette, in a creamy sauce with Italian sausage and broccolini. Serve with a salad and garlic bread for a hearty Puglia-style supper. Serve with salad, bread, and your favorite Italian red wine.

Cindy Bonner


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

  • Meanwhile, heat a large (10-inch) skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard most of the fat. Transfer cooked sausage to a bowl and return skillet to medium-high heat.

  • Add bell pepper and green onion to the skillet. Saute until white of onion becomes translucent, about 5 minutes. Add broccolini and garlic; saute until broccolini is crisp-tender, about 3 minutes more. Set vegetables aside.

  • Melt butter in a larger skillet over medium heat. Add half-and-half and Parmesan cheese, stirring constantly until bubbly, about 5 minutes. Add cream cheese, Italian seasoning, salt, and pepper. Cook until sauce begins to thicken, about 5 minutes more.

  • Add cooked sausage and vegetables to the skillet. Stir in drained pasta. Serve immediately.

Cook's Notes:

You can use mild or hot Italian sausage.

If sauce is too thick, add a bit more half-and-half. The sauce should be the consistency of cream gravy.

Nutrition Facts

840 calories; 54.6 g total fat; 139 mg cholesterol; 1665 mg sodium. 54.3 g carbohydrates; 34.2 g protein; Full Nutrition