This quick & simple recipe for Italian Sausage & Broccoli Pasta is hearty, comforting, & super flavorful. In 30 minutes this dinner is ready to devour, and boy will you!
Why this Easy Sausage Broccoli Pasta Recipe is the Best: Just 7 simple ingredients needed for this complete meal in one great recipe - perfect for busy weeknight dinners.
My great grandparents are from Bari, home of the orecchiette. My version of a classic Puglia regional dish, is a tube pasta recipe instead & uses florets instead of broccoli rabe/rapini. This makes it more approachable for home cooks in America & it's kid approved.
It's a filling savory pasta dish, like Penne alla Vodka with Chicken, also on this site. Ok, now we cook!
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Ingredients
This recipe has it all - packed with protein, a fresh veggie, & irresistible pasta! What's not to love? It's sort of like elevated butter parmesan noodles which every kid craves.
Here are important notes for some ingredients:
- Penne Pasta - the kind with the ridges (penne rigate) is best for helping the sauce cling; try also gluten-free, bowties/farfalle or rigatoni.
- Italian Sausage - use mild sweet or hot spicy ground pork sausage; or remove it from the casing if using links.
- Broccoli - fresh florets cut into bite-sized pieces; do not use frozen as it will be mushy & not crisp
- Garlic - fresh cloves minced
- Red Pepper Flakes - adds heat but can be omitted if using hot sausage
- Salted Butter - the base for the sauce
- Parmesan Cheese - fresh grated
- Pasta Water - the starchy liquid is gold & is the base for the effortless sauce.
It's made without cream or tomato sauce. See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Italian Sausage & Broccoli Pasta
All you need is a big skillet with a lid. Make sure it is large enough to fit everything & a large pot to boil the pasta.
This recipe goes fast, once you have the ingredients chopped and prepped it takes just 20 minutes of cooking time.
1 - Cook the Pasta & Sausage Separately
Bring a large pot of salted water to a rolling boil. (start the sausage now while waiting for this...)
Once it is boiling later on, add the penne & cook according to the box - about 9-11 minutes.
In a very large skillet over medium heat, cook the ground sausage, garlic, & red pepper flakes until browned. Do NOT drain the fat, keep all that flavor.
2 - Add Broccoli
At this point the pasta is likely just starting to cook and the sausage is ready.
Add the chunks of broccoli to the skillet with the meat, stir to combine. Cook over medium heat for 3 minutes.
Using a measuring cup, scoop out 1 cup of the starchy water from the pasta while it is cooking.
Add ¾ of it to the broccoli & meat, place the lid on the skillet. Continue to cook over medium heat so the broccoli steams until tender.
3 - Finish Sauce & Add Pasta
Once the pasta is done cooking & the broccoli is fork tender, it is time to combine everything.
Add pats of butter to the skillet & stir to melt.
Using a slotted spoon add the cooked penne to the skillet. Toss everything gently & add more starchy water and/or butter until everything is coated.
Serving & Storing
For a final touch add grated parmesan cheese & stir. The cheese with emulsify with the starchy water creating a cozy sauce without any added milk or cream!
Add salt & pepper to taste & serve immediately. Enjoy! Store leftovers in the refrigerator for up to 3 days. To reheat add a pat of butter & warm in the microwave.
Whether using a sweet fennel & anise sausage or a peppery garlic hot sausage, enjoy a glass of bold acidic Italian red wine with it; Chianti or Sangiovese are my favorites.
Don't forget to finish the meal with a scoop of Pistachio Ice Cream for dessert.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - DO NOT drain the sausage fat after cooking; it is part of the sauce & the flavor of the dish.
- Do NOT overcook the pasta or broccoli, you want them both al dente (aka to the tooth!) with a bit of snap.
- This is a great dish to get your kids to learn to love broccoli, try giving them just 1-2 pieces on their plate at first.
- What to try next - if you love this recipe you will also love my Italian Sausage & Peppers made in the Instant Pot!
Italian Sausage and Broccoli Pasta
Equipment
- large skillet with lid
- large pasta pot
Ingredients
- 1 pound penne rigate pasta
- 1 pound ground Italian sausage spicy or sweet
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- 2 cups broccoli florets cut into small bite-sized pieces
- 4 tablespoons salted butter
- ½ cup grated parmesan cheese
- 1 cup starchy pasta water
- parmesan cheese, salt & black pepper for topping
Instructions
- Over high heat, start a large pot of salted water and bring to a rolling boil. Add the pasta & cook over medium heat. While it is cooking, start the sausage & broccoli. * Cook pasta to package instructions, typically 9-11 minutes (DO NOT overcook or the penne will be mushy)1 pound penne rigate pasta
- In a large skillet, add the sausage and cook over medium-high heat for 3 minutes. Stir frequently so that all sides are brown. Add the garlic and red pepper flakes, stir to combine. DO NOT drain the fat.1 pound ground Italian sausage, 4 cloves garlic, ½ teaspoon red pepper flakes
- Add the broccoli to the skillet and saute for 3 minutes.2 cups broccoli florets
- Using a heat proof measuring cup, scoop out 1 cup of starchy pasta water. Add ¾ cup of it to the skillet & place the lid on. Let the broccoli steam until tender for about 3-4 minutes.1 cup starchy pasta water
- Once the broccoli is fork-tender but still slightly crisp, add the butter. Next, use a slotted spoon to add the cooked penne one scoopful at a time to the skillet. Add the parmesan & stir to combine - add a bit more starchy pasta water as needed so all the pasta is covered in a silky sauce.4 tablespoons salted butter, ½ cup grated parmesan cheese
- Turn the heat off & spoon into individual pasta bowls. Season to taste with salt & pepper - top with additional parmesan.parmesan cheese, salt & black pepper
Notes
- Store leftovers in refrigerator for up to 3 days.
- Reheat in the microwave for 1 minute, add a pat of butter to refresh & moisten.
- Use sausage links as an alternate to ground - remove casing & crumble/
- Use ½ teaspoon garlic powder instead of fresh garlic.
- Do NOT use frozen broccoli, it comes out too mushy.
Nutrition
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