Orecchiette with sausage and greens

Orecchiette with sausage and greens


Serves 4


  • 400g orecchiette
  • 300g broccoli, cut into small florets
  • 1 bunch silver beet, stems removed, sliced
  • 1 tbsp olive oil
  • 400g thick sausages
  • 1 clove garlic, sliced
  • 1/2 cup (125ml) white wine
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) cream
  • parmesan cheese, shaved, to serve


Cook pasta according to packet instructions. Drain.

Meanwhile, bring 500ml water to boil in a small saucepan. Blanch broccoli for 2 minutes. Add silver beet and blanch for a further minute. Strain and set aside.

Heat oil in a large frypan over medium heat. Remove casings from sausages and break meat up into small, uneven pieces. Add to frypan and brown all over, using a wooden spoon to turn and further break up the meat.

When almost cooked through, add garlic and cook for a further minute. Add cooked green vegetables and combine well.

Pour in wine, allowing it to bubble up. Then add stock and cream and simmer for a minute or so.

Finally, add drained pasta and toss the pan to ensure everything is coated in the sauce. Season well. Serve with shaved parmesan.

Find related sausage recipes

Serving Suggestions


  • Choose good quality beef or pork sausages.
  • Don't be too fussy when you break up the sausage meat. You don't want even-sized meatballs, nor do you want the consistency of mince.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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