Photo of Lemony One-Pan Orecchiette with Sausage & Broccolini by WW

Lemony One-Pan Orecchiette with Sausage & Broccolini

Total Time
50 min
20 min
30 min
We’ve updated this classic pasta dish with a simple one-pot preparation and a welcome dose of lemon. Orecchiette is an underused short pasta that’s named for its resemblance to the shape of a small ear. Cooking the pasta in chicken broth adds savory depth—you will taste the difference in every bite. Grape tomatoes are optional, but they do add a wonderful burst of color and fresh flavor to this dish. You can cook them with the sausage to soften them a little, if you like. For a milder meal, feel free to omit the red pepper flakes and use regular mild Italian turkey sausage.


Cooking spray

2 spray(s)

Uncooked fresh turkey sausage

16 oz, spicy Italian variety, casing removed

Uncooked onion

1 large, diced

Table salt

½ tsp


3 large clove(s), minced

Crushed red pepper flakes


Chicken broth

4 cup(s)

Uncooked orecchiette pasta

8 oz

Baby broccoli

2 cup(s), chopped, chopped or regular broccoli florets

Grated Parmesan cheese

¼ cup(s), divided

Fresh lemon juice

2 Tbsp

Lemon zest

1 Tbsp

Grape tomatoes

1 cup(s), halved (optional)


cup(s), fresh, chopped


  1. Coat a large nonstick soup pot with cooking spray; heat over medium high heat. Add sausage and cook, stirring often and breaking apart sausage with a wooden spoon, until well-browned, 8 minutes; remove sausage to a bowl.
  2. Add onion and salt; cook, stirring often, until onion is softened, 5-8 minutes. Add garlic and hot pepper flakes; cook, stirring, 1 minute. Add broth; bring to a boil over high heat. Add pasta; cook, stirring frequently, 8 minutes. Add broccolini; cook, stirring occasionally, until pasta is al dente, about 4 minutes more.
  3. Stir in cooked sausage, 3 Tbsp Parmesan, lemon zest, and lemon juice; garnish with tomatoes, basil, and remaining 1 Tbsp Parmesan.
  4. Serving size: 1 1/2 cups