Orchiette with Italian Sausage and Broccoli with Lemon Ricotta Sauce

Remember in one of my first posts I mentioned planning to reduce the possibility of waste. Well, when I used the ricotta in two recent recipes (Simple Stollen and Lemon Blueberry Ricotta Waffles), I still had approximately 1/4 cup remaining. Not wanting to waste it, I built this recipe around it. It is a simple recipe and easy to adapt to other ingredients like chicken instead of sausage; brussel sprouts, green beans or cauliflower instead of broccoli; etc. Just know that for all the planning, sometimes you just have to wing it. So, are you ready to try something new and delicious? If so, then dive right in!

Save Print

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 1

Ingredients

2 Italian sausage (approximately 6 - 7 oz), cut into ½ inch rounds
4 oz orchiette pasta
1 small crown broccoli (approximately 1½ cups), cut into small flowerets
1 lemon, zested and juiced
2 small cloves of garlic, slivered
½ tsp dried oregano
2 tsp capers
4 oz ricotta cheese
½ cup chicken broth
2 tbsp olive oil, divided
salt and pepper to taste

Instructions

Start cooking the orchiette per the package instructions, approximately 12 minutes in boiling salted water.
In a large skillet, add 1 tbsp olive oil and heat over medium heat.
When hot, add the sausage rounds and cook well on both sides, approximately 6 minutes.
While the sausage and pasta is cooking, quickly blanch the broccoli in the pasta water for 30 seconds until bright green.
Drain the broccoli well.
Remove and drain the sausage.
Add the remaining olive oil and when hot, add the blanched broccoli and toss to coat and quick stir fry for 2 minutes.
Add a pinch or two of salt and a few grinds of pepper to the broccoli.
Remove to a clean bowl.
Add the chicken broth to the large skillet and increase the heat to medium high.
As the broth begins to simmer, add the ricotta cheese and stir to combine well.
Add ¼ cup of lemon juice, oregano, slivered garlic, and lemon zest, stirring to distribute.
Continue simmering as the sauce reduces and slightly thickens, stirring occasionally.
Drain the pasta well when fully cooked and add to the simmering sauce.
Add the capers, broccoli and sausage, stirring to distribute and reheat as needed.
Serve with additional shredded Italian cheese.

Start cooking the orchiette per the package instructions, approximately 12 minutes in boiling salted water. In a large skillet, add 1 tbsp olive oil and heat over medium heat. When hot, add the sausage rounds and cook well on both sides, approximately 6 minutes. While the sausage and pasta is cooking, quickly blanch the broccoli in the pasta water for 30 seconds until bright green. Drain the broccoli well. Remove and drain the sausage.

Add the remaining olive oil and when hot, add the blanched broccoli and toss to coat and quick stir fry for 2 minutes. Add a pinch or two of salt and a few grinds of pepper to the broccoli. Remove to a clean bowl. Add the chicken broth to the large skillet and increase the heat to medium high. As the broth begins to simmer, add the ricotta cheese and stir to combine well. Add 1/4 cup of lemon juice, oregano, slivered garlic, and lemon zest, stirring to distribute. Continue simmering as the sauce reduces and slightly thickens, stirring occasionally.

Drain the pasta well when fully cooked and add to the simmering sauce. Add the capers, broccoli and sausage, stirring to distribute and reheat as needed. Serve with additional shredded Italian cheese.