Spicy Sausage Broccolini with Tangy Yogurt
Spicy Sausage Broccolini with Tangy Yogurt
Ingredients
For the Pasta
- 1 1/4 pounds orecchiette pasta
- 1 1/4 tablespoons flaky sea salt
For the Sauce
- 5 tablespoons olive oil
- 1 1/4 pounds spicy Italian sausage, casings removed, crumbled
- 15 ounces broccolini, trimmed, cut into 1-inch pieces
- 5 garlic, cloves, thinly sliced
- 4 anchovy fillets, finely chopped
- 2 tablespoons harissa paste
- 1 teaspoon red pepper flakes
- 2 1/2 tablespoons capers, drained
- 2 1/2 tablespoons red wine vinegar
- 2 lemon, zested and juiced
- 5/8 cup plain whole milk yogurt
- 5/8 cup fresh parsley, roughly chopped, plus more for serving
- 5/8 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1 3/4 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a very large, deep skillet or Dutch oven over medium-high heat. Add the crumbled spicy Italian sausage and cook, breaking it up with a spoon, until deeply browned and crispy, about 10 to 12 minutes. Don't be afraid to let it get some serious color; that's where the flavor lives.
⏱️ 12 min - 3
Add the broccolini to the skillet with the sausage and continue to cook, stirring occasionally, until it brightens in color and starts to get tender-crisp, about 5 to 6 minutes.
⏱️ 6 min - 4
Stir in the sliced garlic, chopped anchovy fillets, harissa paste, red pepper flakes, and capers. Cook for another 2 to 3 minutes, stirring constantly, until the garlic is fragrant and the anchovies have melted into the sauce. This is where the magic happens, people.
⏱️ 3 min - 5
Pour in the red wine vinegar and scrape up any browned bits from the bottom of the skillet. Add 1 1/4 cups of the reserved pasta water, bring to a simmer, and cook for 3 to 4 minutes, allowing the sauce to slightly reduce and thicken.
⏱️ 4 min - 6
Add the cooked orecchiette to the skillet. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Toss everything together until the pasta is well coated. Remove from heat.
⏱️ 2 min - 7
Stir in the plain whole milk yogurt until fully incorporated and the sauce is creamy. If the sauce seems too thick, add a splash more of the reserved pasta water until it reaches your desired consistency. Season generously with black pepper and a good pinch of flaky sea salt. Taste and adjust seasonings as needed; it should be tangy, spicy, and perfectly balanced.
⏱️ 2 min - 8
Divide the pasta among five bowls. Garnish with more fresh parsley and a drizzle of good quality olive oil. This is also fantastic cold the next day, if you happen to have any left.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage Broccolini with Tangy Yogurt
Ingredients
For the Pasta
- 1 1/4 pounds orecchiette pasta
- 1 1/4 tablespoons flaky sea salt
For the Sauce
- 5 tablespoons olive oil
- 1 1/4 pounds spicy Italian sausage, casings removed, crumbled
- 15 ounces broccolini, trimmed, cut into 1-inch pieces
- 5 garlic, cloves, thinly sliced
- 4 anchovy fillets, finely chopped
- 2 tablespoons harissa paste
- 1 teaspoon red pepper flakes
- 2 1/2 tablespoons capers, drained
- 2 1/2 tablespoons red wine vinegar
- 2 lemon, zested and juiced
- 5/8 cup plain whole milk yogurt
- 5/8 cup fresh parsley, roughly chopped, plus more for serving
- 5/8 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1 3/4 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a very large, deep skillet or Dutch oven over medium-high heat. Add the crumbled spicy Italian sausage and cook, breaking it up with a spoon, until deeply browned and crispy, about 10 to 12 minutes. Don't be afraid to let it get some serious color; that's where the flavor lives.
⏱️ 12 min - 3
Add the broccolini to the skillet with the sausage and continue to cook, stirring occasionally, until it brightens in color and starts to get tender-crisp, about 5 to 6 minutes.
⏱️ 6 min - 4
Stir in the sliced garlic, chopped anchovy fillets, harissa paste, red pepper flakes, and capers. Cook for another 2 to 3 minutes, stirring constantly, until the garlic is fragrant and the anchovies have melted into the sauce. This is where the magic happens, people.
⏱️ 3 min - 5
Pour in the red wine vinegar and scrape up any browned bits from the bottom of the skillet. Add 1 1/4 cups of the reserved pasta water, bring to a simmer, and cook for 3 to 4 minutes, allowing the sauce to slightly reduce and thicken.
⏱️ 4 min - 6
Add the cooked orecchiette to the skillet. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Toss everything together until the pasta is well coated. Remove from heat.
⏱️ 2 min - 7
Stir in the plain whole milk yogurt until fully incorporated and the sauce is creamy. If the sauce seems too thick, add a splash more of the reserved pasta water until it reaches your desired consistency. Season generously with black pepper and a good pinch of flaky sea salt. Taste and adjust seasonings as needed; it should be tangy, spicy, and perfectly balanced.
⏱️ 2 min - 8
Divide the pasta among five bowls. Garnish with more fresh parsley and a drizzle of good quality olive oil. This is also fantastic cold the next day, if you happen to have any left.
⏱️ 1 min