This sausage and broccoli pasta hits that perfect balance of hearty and fresh. You get rich, savory flavor from browned Italian sausage, a little sharpness and lift from white wine, and nutty Parmesan to pull it all together. Toss in vibrant broccoli and al dente pasta, and the result is a one-pan dinner that tastes like it took more effort than it did.
The sauce is light but full of depth, and it clings beautifully to the noodles thanks to a quick simmer with chicken stock and a finishing splash of pasta water. Garlic and red pepper flakes lend just enough warmth to wake everything up. It's the kind of dinner you can pull off on a weeknight but would gladly serve to friends on the weekend.
Customizing This Dish
Pasta with Broccoli and Italian Sausage
Equipment Needed
Ingredients
- 10 oz dried pasta (such as penne, orecchiette, or fusilli)
- 1 tbsp olive oil
- 8 oz raw Italian sausage (casings removed)
- 5 cups broccoli florets (cut into bite-size pieces)
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water (optional, for loosening the sauce)
- 1 lemon (for squeezing)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. During the last 2 - 3 ****minutes of cooking, add the broccoli florets to the pot. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli together. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook for 6–8 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate. Drain off excess fat, leaving about 1 tbsp in the pan if needed.
- Reduce heat to medium. Add the sliced garlic and red pepper flakes (if using) to the pan. Cook for 1 minute, until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, until slightly reduced.
- Pour in the chicken stock and simmer for 3–4 minutes, letting the sauce reduce by about 1/3.
- Add the cooked sausage, drained pasta and broccoli to the pan. Toss to coat. Stir in the Parmesan and toss again, adding a splash of reserved pasta water if the sauce seems dry. Season with salt, black pepper, and a squeeze of fresh lemon juice to taste.
- Divide among four plates or bowls. Top with fresh parsley and extra Parmesan if desired and serve hot.
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