The moment this Sausage and Broccoli Pasta hits the table, the kitchen smells like a cozy Italian trattoria, with savory sausage, toasty garlic, and fresh broccoli leading the way. Each forkful brings tender pasta coated in a light, creamy sauce and bits of crisp browned sausage and bright green broccoli.
This dish shines on busy weeknights when you want something comforting yet quick, and it is great for feeding a hungry crew without a lot of fuss. It is also a smart way to get veggies onto the table because the broccoli stays snappy and bright against the rich, creamy sauce.
SaveI remember the first time I made this for my friends, they asked for the recipe again and again, and I am so excited to share it with you so you can enjoy it week after week.
Sausage And Broccoli Pasta Recipe
Ingredients
Main Ingredients
Fresh Finish
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente according to package directions. Reserve about 1 cup of pasta water, then drain and set the pasta aside.
- Brown the sausage
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Add the sausage, cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Remove the sausage to a plate, leaving the flavorful drippings in the skillet.
- Sauté the broccoli and garlic
Add the broccoli florets to the same skillet and cook for about 5 minutes until bright green and slightly tender. Stir in the sliced garlic and red pepper flakes, and cook for another minute until fragrant.
- Make the creamy sauce
Sprinkle the flour over the broccoli and stir to coat, cooking for 1 minute. Pour in the heavy cream, stirring to dissolve the flour and scraping up any browned bits. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 2 to 3 minutes.
- Combine cheese and pasta
Stir in the grated Parmesan cheese until melted and smooth. Add the cooked pasta and the browned sausage back to the skillet, tossing everything together to coat in the sauce. Add reserved pasta water a little at a time if the sauce seems too thick.
- Season and finish
Season with salt and freshly ground black pepper to taste. Squeeze in the lemon juice and sprinkle with chopped fresh parsley, then toss once more to combine.
- Plate and serve
Divide the pasta among warm bowls, top with extra Parmesan if you like, and serve immediately while hot and creamy.
- Store any leftovers properly
Let the pasta cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
Substitutions and variations
- Use chicken or turkey sausage instead of Italian sausage for a lighter option.
- Swap broccoli for cauliflower florets if you prefer a more neutral vegetable.
- Replace heavy cream with whole milk or a dairy free cream alternative for a lighter version.
- Use gluten free pasta if you need a gluten free version of this dish.
Chloe's tips
- For deeper flavor, use homemade or high quality store bought chicken broth instead of water when cooking the pasta.
- Keep the sauce glossy by adding a splash of pasta water gradually rather than all at once.
- If you like a little crunch, toast some sliced almonds in a dry pan and sprinkle them on top before serving.
How to store it
- Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat, warm gently in a skillet over medium low heat, adding a splash of milk or broth to loosen the sauce.
Serving suggestions
Serve this satisfying pasta in shallow bowls, with extra Parmesan and a squeeze of lemon for brightness.
- Shaved Parmesan
- Lemon wedges
- A side salad with vinaigrette
Frequently asked questions
Can I use fresh broccoli instead of florets?
Yes, just chop it into small pieces and add it to the skillet, cooking until it is tender crisp.
Why is my sauce thin and how can I fix it?
If the sauce is too thin, whisk in a little more flour or cornstarch mixed with cold water and simmer until it thickens.
Can I make this ahead for meal prep?
Absolutely, this reheats well and the flavors even meld nicely after a night in the fridge.
What pasta shape works best?
Short ridged shapes like penne or rigatoni hold the creamy sauce beautifully, though fettuccine is also great.
Let's get cooking!
I hope you enjoy this Sausage and Broccoli Pasta as much as I do week after week; it is simple, satisfying, and full of cozy flavor.
