Orecchiette with broccoli and ham is a quick pasta of broccoli, crisp prosciutto and cherry tomatoes, ready in about 30 minutes. It feeds 4 and uses one pan for the sauce, so it works for a weeknight.
Why This Recipe Works
The prosciutto goes into the hot olive oil first. It fries for a few minutes and gives up its salty fat, and that fat carries flavor into everything that follows. This is also why you can go easy on the salt later.
Garlic, chili and tomatoes go in only briefly. Garlic burns fast and turns bitter, and quick cooking keeps the cherry tomatoes juicy and a little firm instead of turning them into mush.
The broccoli cooks in the covered pan with a splash of water. The lid traps steam, so the florets soften without browning and stay bright green. Mix the drained pasta straight into the sauce and the oil coats every orecchiette.
Orecchiette with Broccoli and Ham Ingredients
- 6 tablespoons olive oil
- 2 ounces prosciutto, cut into small cubes
- 1 garlic clove, finely chopped
- 1/2 chili pepper, finely chopped
- 6 small cherry tomatoes, quartered
- 7 ounces broccoli florets
- 2 tablespoons finely chopped flat-leaf parsley
- 14 ounces orecchiette or conchiglie (fresh or dried)
- 1 1/2 ounces pecorino cheese, grated (optional)
- Salt and freshly ground black pepper
How To Make Orecchiette with Broccoli and Ham
Make the sauce
- Fry the prosciutto: Heat the 6 tablespoons of olive oil in a large pan. Add the prosciutto and fry for a few minutes, so it crisps a little and flavors the oil.
- Add the aromatics: Stir in the garlic, chili and cherry tomatoes. Fry them only briefly, so the garlic doesn’t burn and the tomatoes keep their shape.
- Steam the broccoli: Add the broccoli florets with a little water and cover the pan. Cook gently until the broccoli is tender, then stir in the parsley.
Cook and toss the pasta
- Boil the pasta: Cook the orecchiette in a large pot of lightly salted boiling water for 12 to 15 minutes. Follow the package directions and stop when the pasta is al dente.
- Combine: Drain the pasta and add it to the pan with the sauce. Mix well, so every piece gets coated, and season with salt and pepper.
- Serve: Divide among 4 bowls and top with the grated pecorino, if you like.
Recipe Tips
- Taste before salting: Prosciutto and pecorino are both salty. Season at the end, after you have tasted the mixed pasta.
- Keep the garlic pale: Add the garlic after the prosciutto has fried and cook it only briefly. Browned garlic turns bitter and takes over the dish.
- Cut florets small: Small, even florets cook in the same time as the pasta sauce needs. Large chunks stay hard in the middle.
- Start the pasta water early: Put the pot on while you fry the prosciutto, so the pasta and the sauce finish around the same time.
What To Serve With Orecchiette with Broccoli and Ham
Serve this pasta straight from the pan while it is hot, with extra pecorino at the table. A simple green salad and a glass of dry white wine go well with it.
How To Store
- Fridge: Keep leftovers in a covered container in the fridge for up to 3 days.
- Reheat: Warm the pasta in a skillet over medium heat with a splash of water or a little olive oil. Heat until hot all the way through.
- Freezer: Freezing is not ideal, since the broccoli and tomatoes turn soft once thawed. For best texture, eat it within a few days.
FAQs
Can I use real ham instead of prosciutto?
You can use cooked ham cut into small cubes, but the taste will be milder. Fry it a little longer so the edges brown. Prosciutto gives a saltier, deeper flavor, so you may want less added salt with it.
Is orecchiette with broccoli and ham vegetarian?
No, because of the prosciutto. For a meatless version, leave it out and add a little extra salt, plus the pecorino. Note that pecorino is traditionally made with animal rennet, so check the label if you cook for strict vegetarians.
Can I make this ahead?
You can cook the sauce a few hours ahead and keep it covered. Boil the pasta just before serving, then toss it into the reheated sauce. Pasta that sits too long gets sticky and soft.
Why is my pasta dry?
The sauce is mostly olive oil and pan juices, so it can soak into the pasta quickly. Add a splash of the pasta cooking water when you toss, and mix well. It loosens the sauce and helps it coat every piece.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 700 kcal
- Total Fat: 33g
- Total Carbohydrate: 77g
- Dietary Fiber: 5g
- Protein: 22g
Orecchiette with Broccoli and Ham
4
servings10
minutes20
minutes30
minutesOrecchiette tossed with crisp prosciutto, garlic, chili, cherry tomatoes and tender broccoli in olive oil. A quick pasta for 4, finished with pecorino if you like.
Ingredients
6 tablespoons olive oil
2 ounces prosciutto, cut into small cubes
1 garlic clove, finely chopped
1/2 chili pepper, finely chopped
6 small cherry tomatoes, quartered
7 ounces broccoli florets
2 tablespoons finely chopped flat-leaf parsley
14 ounces orecchiette or conchiglie (fresh or dried)
1 1/2 ounces pecorino cheese, grated (optional)
Salt and freshly ground black pepper
Directions
- Fry the prosciutto: Heat the 6 tablespoons of olive oil in a large pan. Add the prosciutto and fry for a few minutes, so it crisps a little and flavors the oil.
- Add the aromatics: Stir in the garlic, chili and cherry tomatoes. Fry them only briefly, so the garlic doesn’t burn and the tomatoes keep their shape.
- Steam the broccoli: Add the broccoli florets with a little water and cover the pan. Cook gently until the broccoli is tender, then stir in the parsley.
- Boil the pasta: Cook the orecchiette in a large pot of lightly salted boiling water for 12 to 15 minutes. Follow the package directions and stop when the pasta is al dente.
- Combine: Drain the pasta and add it to the pan with the sauce. Mix well, so every piece gets coated, and season with salt and pepper.
- Serve: Divide among 4 bowls and top with the grated pecorino, if you like.
