Orecchiette with broccoli, garlic and chilli, finished with Parmigiano and a squeeze of fresh lemon. This simple, flavourful dish comes together quickly—perfect for busy weeknights when you want something nourishing and delicious on the table fast.
While living in Italy I chatted with friends about favourite pasta dishes and was surprised how often broccoli pasta came up.
Not cacio e pepe or rich carbonara or slow-cooked ragu—broccoli pasta was a top pick. It may not replace those classics for me, but it’s genuinely delicious and satisfying. Made without meat or expensive ingredients, it’s inexpensive, uses everyday pantry staples, and even picky eaters tend to enjoy it (I usually skip the chilli when serving my daughter).
You can make it cheesier with extra Parmigiano or brighter with more lemon; both approaches work beautifully. Below you’ll find the full recipe with step-by-step photos, variations and practical tips. Enjoy!
Love orecchiette? Try other favourites like Orecchiette alla Positanese (Sausage, Tomato and Burrata) or Orecchiette with ’Nduja Sugo.
Ingredient notes
- Orecchiette – This cup-shaped pasta holds the broccoli sauce well. If you can’t find it, use other small shapes such as small shells, short rigatoni or penne.
- Broccoli –Use one large head or two small ones. Romanesco or cauliflower are good alternatives; treat them the same way as broccoli in the recipe.
- Garlic –Adjust to taste. Fresh is best—avoid garlic powder for this dish.
- Shallot –White onion can be substituted, but sautée it a little longer before adding the garlic and chilli so it softens fully.
- Fresh red chilli –Heat varies by chilli, so use ½ to 1 whole chilli depending on your preference. Deseed it for milder heat or use dried chilli flakes instead.
- Vegetable stock –Low-sodium stock is preferred so you can control the salt level. Chicken stock works well if you prefer.
Recipe tips
Skip the chilli –Leave it out for children or if you prefer no heat.
Emulsify the sauce – If the stock reduces too much, add reserved pasta water (about ½–1 cup / 125–250ml) to help the sauce come together. Add a splash after adding the pasta until it’s well coated.
Sauce consistency – For a smoother sauce, blend all or half the cooked broccoli with some pasta water using an immersion blender before tossing with the pasta.
Add sausage – Sausage is a tasty optional addition: crumble or chop and brown it after the shallot, garlic and chilli before adding the broccoli.
Parmigiano vs Lemon
I usually use a little of both. For a richer, savoury finish add extra Parmigiano and omit the lemon. For a fresher, brighter result skip the cheese and add more lemon juice and zest. Adjust these two ingredients to suit your mood—both transform the sauce in different but delicious ways.
More quick pasta recipes to try
Pasta
Farfalle Pasta with Pancetta, Chilli and Garlic
Pasta
Sun Dried Tomato Pasta With Roasted Red Pepper
Pasta
Smoked Salmon Pasta Carbonara
Pasta
Easy Parmesan Pasta with Butter & Pepper
If you try this broccoli pasta or any other recipe from the blog, please rate it and leave a comment to let me know how it turned out—I love hearing from readers. You can also follow us on Facebook, Instagram and Pinterest to see more recipes and updates.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and sometimes video to help you get great results first time.
Orecchiette Pasta with Broccoli
By Emily
Ingredients
- 14 oz (400g) orecchiette pasta, (or other short pasta shape)
- 1 large broccoli
- 1 shallot
- ½-1 fresh red chilli, (use between ½–1 whole chilli depending on taste)
- 1 clove garlic
- 2 cups (500ml) vegetable stock, (can also use chicken stock)
- 3-4 tablespoons Parmigiano Reggiano, finely grated
- Fresh lemon juice
- Salt and pepper
- Olive oil
- Reserved pasta water
Instructions
-
Bring a large pot of water to a boil and salt it well.
-
Cut the stalk from the broccoli and peel the tough outer layer with a knife or vegetable peeler. Finely chop the stalk and break the florets into small to medium pieces. Set aside.
-
Finely chop the shallot, garlic and chilli. Warm a large pan over medium-low heat and add about 2 tablespoons olive oil. Add the shallot, garlic and chilli and sauté for 2–3 minutes until softened.
-
Add the chopped broccoli and pour in 2 cups (500ml) vegetable stock. Cover and simmer over medium heat for 15 minutes. After about 10 minutes, add the pasta to the boiling water and cook until al dente.
-
After 15 minutes, remove the lid and simmer another 5 minutes or until the broccoli is very soft and beginning to break down. If the pan is dry, add about ½ cup (125ml) reserved pasta water to emulsify the sauce.
-
When the pasta is ready, transfer it to the pan with the broccoli and toss to coat. Add more reserved pasta water if needed so the sauce clings to the pasta.
-
Remove from heat and stir in 3–4 tablespoons finely grated Parmigiano until melted. Finish with a squeeze of fresh lemon juice, season to taste and serve.
Notes
- Chilli –Fresh chilli heat varies. Use between ½ to 1 chilli and remove the white membrane and seeds for milder spice. Dried flakes are a fine substitute.
- Storage –Store in the fridge for 1–2 days. Reheat gently on the stove and add water to re-emulsify the sauce, or enjoy at room temperature or cold.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- When using canned or jarred tomatoes I prefer Cirio or Mutti for consistent flavour.
- Vegetables listed are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an estimate.