Lemony One-Pan Orecchiette w/Sausage and Broccolini

As I've shared before, Sundays in my Italian family always meant one thing—pasta. Some of my favorite childhood memories begin with the unmistakable aroma of homemade red sauce slowly simmering on the stove, filling every corner of the house, and bringing everyone to the table. It wasn't just dinner; it was a tradition, a time to gather, laugh, and enjoy being together.

Even now, with so many wonderful pasta shapes and sauces to choose from, I've held onto that tradition by making "Pasta Sunday" part of my weekly meal planning. It's my way of keeping a little piece of those family Sundays alive.

This recipe is a little different from the classic red sauce I grew up with. Instead, it features a bright, creamy lemon sauce that's light, fresh, and full of flavor. I love using orecchiette because its little cup-like shape captures every bit of that lemony goodness in each bite. In fact, orecchiette (pronounced oh-reck-ee-ET-tay) comes from the Puglia region of southeastern Italy, and its name means "little ears" in Italian—a perfect description of its charming shape.

I hope this recipe brings a little warmth to your table, just as Sunday pasta always has to mine. Enjoy!

Ingredients

2 TBSP. EVOO (Extra Virgin Olive Oil)

1 lb. vegan Italian sausage, casing removed

1 lg. yellow onion, diced

1/2 tsp. salt

2 lg. garlic cloves, minced

1/4 tsp. crushed red pepper flakes

4 c. veggie broth

8 oz. orecchiette pasta

2 c. chopped broccolini or regular broccoli

1/2 c. grated vegan Parmesan cheese

2 Tbsp. lemon zest

1 c. grape tomatoes, halved

1/3 c. fresh basil, chopped

Directions

Using a large skillet, add 2 tablespoons of olive oil. Over medium heat, add sausage, breaking it into bite size pieces with a wooden spoon. Cook for 4-6 minutes, stirring regularly to prevent sticking, until slightly browned. (Add 1-2 tablespoons of water if necessary.) Remove sausage to a small bowl.

Add diced onion and salt to pan, stirring often, until onion is soft about 5 minutes. Add garlic, pepper flakes and cook for 1 minute. Add veggie broth and bring to a boil over high heat. Add pasta stirring often to prevent the orecchiette from sticking to each other. (The little “ear like” cups tend to stack together.) Continue stirring for 8 minutes. Add broccolini; cook, stirring occasionally, until pasta is al dente, about 4 minutes more. The sauce will continue to thicken.

Stir in cooked sausage, 3 Tbsp. Parmesan cheese, lemon juice and zest. Pour into a large serving bowl. Garnish with tomatoes, basil, and 1 Tbsp. Parmesan.