Craft this mouthwatering pasta dish for an easy, nourishing dinner.
Throughout our childhood, my mom would make us all kinds of pasta dishes. Some were saucy, some were buttery, and some—like broccoli and sausage pasta—were light, with hints of citrus and spice. I especially favored this kind of dish during the summer, when I craved something filling but fresh. Whether it’s for a picnic potluck at lunch or an evening indoor shindig with wine, broccoli and sausage pasta shines bright on its own or with some garlic bread and salad.
With a harmony of fluffy fusilli, succulent sausage, and tender greens, broccoli and sausage pasta pays homage to Italian cuisine in all the right ways. You even have the option of making it a little spicy with crushed red pepper flakes—a special step my mom would sneak in when our dad wasn’t looking. But don’t worry, the spice doesn’t overpower all of the other lovely flavors, like shallot and garlic, which make the whole kitchen smell like my great-grandmother’s house.
Thinking back, I’m surprised we didn’t enjoy this dish more often because it has the potential to become a staple in any household—whether a family is Italian or not. Top it off with freshly grated Parmesan, and you have an easy win for lunch or dinner.
Can I swap out broccoli for broccoli rabe?
Although the two green veggies look quite similar, broccoli rabe—known as rapini or cime di rapa in Italian—is a more bitter leafy green related to the turnip plant. That being said, it can be a lovely substitute for broccoli in this recipe. Once it’s been cooked and tossed in lemon juice, broccoli rabe becomes less bitter and more tender, with an earthy flavor that can bring together the whole dish. It’s a classic ingredient in Italian cuisine, so I suggest trying it if you’d like to make your meal even more authentic.
How do I store leftovers?
Let your broccoli and sausage pasta cool to room temperature and then transfer it to an airtight container. Refrigerate for 2 to 3 days. Enjoy your leftovers by heating a portion in the microwave for 30 to 60 seconds or mixing it in a pot on the stove with a splash of broth. When it’s warm all the way through, you’re ready to dig in!
Serving suggestions
Crafting a classy Italian-American dinner for your loved ones? Pair broccoli and sausage pasta with an elegant Wine Spritzer for partaking adults and refreshing Lemonade for everyone else. You’d be surprised by how satisfying a little fruity sip can be with this savory meal. For side dishes, serve Pull-Apart Garlic Bread or Caprese Garlic Bread for even more iconic Italian flavor. I also recommend dishing out a simple Italian Salad or Olive Garden Salad.
Broccoli And Sausage Pasta
Ingredients
- Kosher salt to taste
- 1 pound short pasta such as fusilli or orecchiette
- 1 head broccoli chopped into florets
- 1 1/2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 pound Italian sausage casings removed
- 1 shallot minced
- 4 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes optional
- Juice of 1 lemon
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook until nearly al dente. In the last 4 to 5 minutes of cooking, add the broccoli. Reserve 1 cup of the pasta water and then drain the pasta and broccoli.
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In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and break it up as it browns. After 3 minutes, mix in the minced shallots, then 2 minutes later, stir in the minced garlic and red pepper flakes; cook until garlic is fragrant and sausage is cooked.
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Add the drained pasta and broccoli to the skillet with the sausage and lemon juice. Toss well, adding reserved pasta water as needed to help combine the flavors. Season with salt and freshly ground black pepper.
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Serve immediately with grated Parmesan cheese and an extra drizzle of olive oil.
Nutrition
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