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RECIPE: Orecchiette with Tenderstem Broccoli, Italian Sausage and Parmigiano Reggiano Shavings

Orecchiette means “little ears” in Italian, which is the perfect shape to scoop up lots of delicious pasta sauce. Of course, this recipe can also be enjoyed with whatever pasta shape you have at home.

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Photographed and styled at Steve Lee Studios

Serves 2


100g Dried orecchiette pasta, or other shapes

750ml Water

75g Tenderstem broccoli (7 Stems), trimmed

3 Italian-style Sausages, chopped or torn in to small pieces

30g Extra virgin olive oil

2 Garlic Cloves

50g Parmigiano Reggiano, grated

Salt & Pepper


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.

Serve with the broccoli and drizzle over a little olive oil and sprinkle with freshly grated Parmigiano Reggiano and garnish with basil leaves.


Parmigiano Reggiano, known as the ‘King of Cheeses’ , is one of the oldest and richest cheeses in the world. It is essentially still produced today as it was nine centuries ago, using the same ingredients (raw milk, rennet and salt), with the same craftsmanship and production technique that has undergone very few changes over the centuries

Thanks to the decision to keep a fully natural production process, this cheese is made without any additives. Parmigiano Reggiano is a Protected Designation of Origin (PDO) product, with distinctive characteristics and a tie to its area of origin, it is governed by strict specifications registered with the European Union, which protects both consumers and producers.

These recipes were created by Tastehead

Photographed and styled at Steve Lee Studios on behalf of the Consorzio del Parmigiano Reggiano.  

Twitter: @ParmesanUK

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