Orecchiette with Potato Cream, Broccoli, and Sausage

Here is a recipe for orecchiette with potato cream, broccoli, and sausage that combines classic flavors of Italian cuisine in a unique and comforting dish.

Ingredients

• 400 g of orecchiette
• 2 medium potatoes
• 300 g of broccoli
• 200 g of sausage
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese (optional)
• Chili pepper (optional)

Preparation

1. Start by peeling the potatoes and cutting them into cubes. Put them in a pot with salted water and bring to a boil. Cook until they are soft.
2. Meanwhile, separate the broccoli into florets and wash them well under running water. Use another pot with salted water to boil the broccoli until it’s tender but still crunchy, about 5-7 minutes.
3. In a frying pan, sauté the garlic clove in extra virgin olive oil. Add the crumbled or chopped sausage into not too large pieces and cook until golden. If you like, add a pinch of chili pepper.
4. When draining the potatoes, keep some of the cooking water aside. Puree the potatoes with an immersion blender, gradually adding the reserved cooking water, until you achieve a smooth and homogeneous cream. Season with salt and pepper.
5. Boil the orecchiette in plenty of salted water following the times indicated on the package to have them al dente.
6. Once the sausage is cooked, add the broccoli florets and let them flavor together for a few minutes.
7. Drain the orecchiette and pour them into the pan with the sausage and broccoli, mixing well.
8. Finally, add the potato cream to the orecchiette and gently mix until everything is well combined.
9. Serve hot, with a sprinkle of Parmesan if desired.

Enjoy your meal! This recipe is a tasty variation of the classic dish from Puglia, enriched by the potato cream and the sausage that adds a pleasant spicy note.