Sausage and Broccoli Pasta
Simple, hearty, and full of Italian flavor — this Sausage and Broccoli Pasta is the perfect weeknight meal that comes together in under 30 minutes. Juicy sausage, tender broccoli, and al dente pasta are tossed in a light, garlicky sauce made with olive oil, Parmesan, and a splash of pasta water. It’s comforting, flavorful, and surprisingly easy — the kind of dinner that feels like a warm hug at the end of a long day.
Ingredients
- Core Ingredients:
- 12 oz pasta penne, rigatoni, or orecchiette
- 1 lb Italian sausage mild or spicy, casings removed
- 3 cups broccoli florets fresh or frozen, thawed and drained
- 3 garlic cloves minced
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ cup pasta water or chicken broth
- Salt & pepper to taste
- Red pepper flakes optional
- Optional Add-Ins:
- Splash of cream or mascarpone for richness
- Lemon zest or juice for brightness
- Cherry tomatoes for sweetness
- Crushed walnuts or pine nuts for crunch
Instructions
- Cook Pasta & Broccoli:
- Boil pasta in salted water until just al dente. Add broccoli florets in the last 2–3 minutes. Drain and reserve 1 cup of pasta water.
- Brown the Sausage:
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, breaking it apart until golden brown and slightly crispy.
- Add Garlic & Combine:
- Stir in minced garlic and cook for 30 seconds until fragrant. Add cooked pasta and broccoli to the skillet.
- Make the Sauce:
- Pour in reserved pasta water (or chicken broth) and toss to coat. Add Parmesan cheese and mix until creamy and glossy. Season with salt, pepper, and red pepper flakes.
- Serve:
- Drizzle with a bit more olive oil and top with extra Parmesan or lemon zest before serving.
Notes
- Use spicy Italian sausage for a kick, or mild for a family-friendly version.
- Always reserve pasta water — it’s key for creating a silky, cohesive sauce.
- Don’t overcook the broccoli; it should stay bright green and slightly crisp.
- Add a splash of cream if you prefer a richer sauce.