broccoli sausage pasta

Full of comfort food flavor yet simple to make, this Sausage Broccoli Pasta is the perfect weeknight dinner. Or you can dress it up with my Citrus Feta Spinach Salad for a weekend dinner. It's gluten free and stands alone as a one pot meal. The Italian sausage combined with the Parmesan cheese adds plenty of savory flavor. And the broccoli makes a tasty combination, and adds plenty of veggies to the mix.

Sausage Broccoli Pasta

gluten free penne (I use 100% brown rice pasta)

Italian sausage (see notes)

olive oil

garlic (minced)

Italian seasoning

red pepper flakes (optional, or to taste)

broccoli florets (about 1 pound broccoli)

parmesan cheese (or pecorino romano)

water

tsp sea salt (or

tsp black pepper (or

parmesan cheese

Start by bringing a large pot of water to a boil for the pasta.

While the water heats up, cup up the broccoli and mince the garlic.

In a large skillet, (I use a 10 or 12" cast iron skillet) brown the sausage over medium high heat. Remove the sausage from the pan when it's no longer pink, and set it aside. You should have about 2 tablespoons of leftover grease in the pan.

Salt the pasta cooking water with 1 tablespoon sea salt and start cooking the pasta. Stir the pasta occasionally to keep it from sticking together. Cook according to the package instructions.

Meanwhile in the skillet you cooked the sausage in, add the olive oil along with the garlic, Italian seasoning, red pepper flakes, and broccoli florets.

Sauté the broccoli over medium heat for 2-3 minutes, stirring constantly. Then add 1/4 cup cup of water and continue to cook until the broccoli is crisp tender.

Use a wooden spoon to scrape up any browned bits from the bottom of the pan and add more water if necessary to keep it from sticking.

When the pasta is al dente, or just tender, scoop out and reserve 2 cups of the pasta cooking water, then drain the pasta.

Add the pasta back to the pot you cooked it in, then add the broccoli and sausage and mix to combine. Add the parmesan cheese and 1 cup of the reserved pasta water.

Toss to combine again, then season to taste with sea salt and pepper. Add the remaining reserved pasta cooking water little by little, just enough to create a light 'sauce'.

Serve immediately with extra grated parmesan to sprinkle on top.

Super tasty. I used a whole pound of sausage, and reduced the red pepper flakes to 1/4 tsp — I cross-referenced this with a few other recipes on the web and that was the more common amount. I felt like it resulted in a very pleasant heat that wasn’t overwhelming. My husband said it was perfect and ate seconds. Saving this one to add to our regular rotation!

This Sausage Broccoli Pasta is a flavorful one pot meal! It&#39;s made with orzo pasta, ground Italian sausage, broccoli, and sun dried tomatoes.

Sausage Broccoli Pasta (One Pot)

garlic

shallots

sausage

broccoli florets (equals 1 large head broccoli)

chicken broth

tomatoes (or tomato sauce)

tomatoes

red chili flakes (optional)

kosher salt (split)

pepper

Parmesan cheese (grated)

herbs

Mince 6 cloves of garlic and 2 shallots (can sub 1 small onion, any color).

Cut 1 large head of broccoli into florets (yields 4 heaping cups broccoli florets).

Drain 1/2 cup of sun dried tomatoes.

Grate 1/2 cup of Parmesan or Asiago cheese.

Place a large skillet (12 inches or larger) on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.

Once heated, add 1 lb. of ground Italian sausage (mild or spicy) to the skillet.

Sauté the sausage for 8-10 minutes or until it is fully cooked, breaking it apart with a wooden spatula as it cooks.Once the sausage is fully cooked, remove it from the skillet and set aside, leaving the fat and oil in the skillet.

Add the minced garlic and shallots (or onions) to the skillet and sauté for 2-3 minutes, stirring often.

Add the broccoli florets to the skillet along with ¼ tsp. each of kosher salt and pepper. Sauté the broccoli florets for 4-5 minutes, stirring often.

Add 12 oz. of gluten free orzo pasta to the skillet and sauté for 1-2 minutes, stirring often.

Pour 3 cups of low sodium chicken broth (measured with liquid measuring cup) into the skillet and add 1 ½ cups of crushed tomatoes (measured with a dry measuring cup) (can sub tomato sauce).

Add ½ tsp. Italian seasoning, ¼ tsp. red chili flakes (optional), and another ¼ tsp. each of kosher salt and pepper to the skillet and stir until completely combined.

Bring the pasta to a boil. Once boiling, reduce to a simmer or low boil. Cook for 8-10 minutes on a low boil, stirring often to prevent the pasta from sticking to the bottom of the skillet (this is more important toward the end of the cooking process).

The pasta will plump up and absorb the liquids and the broccoli will soften slightly. Cook the pasta just until al dente (overcooking it will cause the pasta to become mushy) and most of the liquid is absorbed.Cooking times may vary slightly.

Add the cooked sausage back into the skillet along with the ½ cup each of sun dried tomatoes and grated Parmesan or Asiago cheese. Stir all of these ingredients together until completely combined.Continue to cook for 1-2 minutes, or until all of the ingredients are warmed through.

To Serve: Serve with some extra grated Parmesan or Asiago cheese and fresh basil or parsley for garnish (optional).

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Sausage Broccoli Pasta (One Pot)

Top 2 broccoli sausage pasta recipes from across the web

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Sausage Broccoli Pasta

Sausage Broccoli Pasta (One Pot)

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