RECIPE DEVELOPED FOR SWEESE BRAND WHO GIFTED ITALIAN KITCHEN CONFESSIONS WITH THESE BEAUTIFUL BOWLS!
This one-pot Sausage Broccoli Pasta is the easiest and most amazing pasta you can make right now. And it’s comfort food at its best. Pasta, Broccoli and Sausage is a filling combination that will feed you and your entire family in 40 minutes or less. This silky and hearty recipe will definitely enter in your rotation and hopefully will stay for many months to come!
I must confess that I have been introduced to the one-pot pasta concept by Rob, my husband and he proudly learned from a booklet his mom gave him, where there was this ridiculously decadent recipe, called Zinger Pasta. A spicy recipe with sausage, peppers, onions and LOTS OF CREAM. He made it and I have to say that was terrific. In Italy we make one-pot pasta, but we call it Pasta Risottata, which means cooked like risotto. In fact, we cook the pasta in broth, like risotto and we add more only when the pasta has absorbed the previous pour. In this way the pasta will slowly release its starch, becoming silky and smooth. We add cream halfway through the cooking, and then we add butter and Parmesan in the end. Exactly like a risotto!
Why you will love this dish
– Easy and quick, you only need 10 ingredients and one pot: literally less clean-up and more time for your loved ones!
– You’ll have a delicious Italian pasta to make for this summer-to-fall transition.
–Broccoli season has begun, so you can make this scrumptious Italian recipe from now until February!
Ingredients and Variations
Broccoli: A great seasonal vegetable that is rich in fibers, iron and potassium. Broccoli are also a great source of proteins for vegans, in fact 1 cup of broccoli will provide you with 3 gr of protein. I use every possible part of a broccoli head, which means florets, leaves and stems. I chop the florets in small bites, and finely shave the stems for this recipe. But if you prefer, you can use just the florets.The stems can also be added into a frittata, soup, salads or stir-fry. A variation would be Brussels sprouts or Swiss chard.
Sausage: you will need one pound of hot Italian sausage for 4 people. The combination of sausage and broccoli is a classic Italian dish from the Puglia region, and it does not get more authentic than this. The spiciness is tempered by the richness of the meat and the sharp flavor of the broccoli. I use pork sausage, but you can also use beef, chicken or turkey. If you prefer to tone down the spiciness of the dish, use sweet Italian sausage, that are usually aromatized with fennel seeds. If you choose to go vegan, add white beans, which you can easily mash and add a creamy touch to the dish.
Onion and garlic: always! One white or yellow onion, finely chopped, and 3-4 cloves of garlic, finely chopped, add a touch of flavor to this dish.
Double cream: it adds a certain richness to the dish. You can substitute it with sour cream or mascarpone for a more decadent texture, but generally double cream is a little lighter and holds up better to cooking. If you are vegan, you can try many vegan options.
Fusilli: For this dish, I chose a short type of pasta called fusilli. This corkscrew-shaped pasta retains the sauce and its components better than a long pasta. In this case, the fusilli will latch on to the sausage bits , the broccoli florets and the chili flakes, providing a kick in every bite. You can use any pasta shape you have in your pantry: Shells, Penne, or Bow-Tie. In southern Italy, this dish is made with fresh, homemade orecchiette, which you can also find in dried form at your grocery store.
Extra Virgin Olive Oil: always! Since I’m Italian, I am very conscious about choosing my extra virgin olive oil. These are some of my favorite brands: Colavita, Bertolli, Monini and O.Live & CO.
Butter: I like to use salted butter because it adds more flavor to the dish without overdoing it. Here are some of my favorite brands: Kerrygold, Isigny de Ste Mere, Lurpak and I often buy Trader’s Joe New Zealand butter.
Parmesan: Parmigiano Reggiano is the quintessential Italian cheese. Therefore, make sure it has the characteristic rinds that are imprinted in the mold.
Broth: You can use chicken broth, vegetable broth, or a homemade broth. Here I use vegetable broth.
Red pepper flakes: I like this dish to be spicy, so I usually use 3/4 teaspoon. You can use less or omit it, especially if you serve it to children.
How to make One-Pot Sausage Broccoli Pasta
STEP 1: Put the EVOO and butter in a deep pot or casserole dish. When the butter has melted and the oil is shimmering, add the chopped onion and garlic. Let the onion sauté for a few minutes, but be careful not to burn it.
STEP 2: Add the sausauge that you took out of their case and cut them into pieces. Let the meat brown, then add the fusilli, the broccoli stems and pour the broth and 1/2 cup of the heavy cream. The broth and cream liquid should cover the noodles.
STEP 3: Turn up the heat and simmer, until the pasta has soaked up all the liquid. Now add the broccoli and a bit more of the cream. Cover and simmer for 3 more minutes, in this way they will stay bright and green. At this point, the pasta should be cooked.
STEP 4: Switch off the stove and add 1 more tablespoon of butter and all the parmesan. Mix and serve.
More delicious recipes for you
PAN-FRIED BREADED CHICKEN BREAST (ITALIAN)
POLPETTE AL SUGO (MEATBALLS IN TOMATO SAUCE) WITH POLENTA
SPICY PASTA WITH ROASTED BELL PEPPERS & BACON
EASY SMOKED SALMON MASCARPONE LINGUINE
Serving Suggestions
This broccoli pasta is very filling because it contains sausage and cream, so it could also serve as a meal on its own. I always like to eat a few sides with dinner. If you like that too, here are a few ideas:
THE ITALIAN LITTLE GREEN SALAD
COLORFUL ORANGE, FENNEL & BEET SALAD
Can I freeze One-Pot Sausage Broccoli Pasta?
You can keep this pasta in the freezer for up to 3 weeks and thaw it at room temperature. Sprinkle it with Parmesan cheese and heat it in the oven at 425° F (220° C) for 25 minutes. It also works in the microwave, but then the texture of the food changes somehow.
You can also store it in an airtight container in the fridge for up to 3 days. Heat it on the stove on low for 10-15 minutes or in the oven at 425° F (220°C) for 25 minutes.
Which wine to pair with One-Pot Sausage Broccoli Pasta
This creamy dish deserves a red wine that can balance the spicy flavors of the broccoli and sausage. A Chianti Classico is a good partner for this recipe.
Another excellent wine is Cabernet Franc from Friuli, whose notes of chili peppers and roasted pepper enhance the spiciness of this dish.
Ingredients
- ⅔ pound pasta fusilli
- ⅘ pound sausage pork, hot Italian
- ¾ tsp red pepper flakes
- 3½ cups broccoli florets, stems and leaves
- ½ cup onion finely chopped
- 4 cloves garlic minced
- ⅔ cup cream heavy
- 4 tbsp Parmesan grated
- 2 tbsp olive oil extra virgin
- 2 tbsp butter
- 1½ cups broth vegetable
- 2 tsp salt kosher
Instructions
- STEP 1: Put the EVOO and butter in a deep pot or casserole dish. When the butter has melted and the oil is shimmering, add the chopped onion, red pepper flakes and garlic. Let the onion sauté for a few minutes, but be careful not to burn it.
- STEP 2: Add the sausauge that you took out of their case and cut them into pieces. Let the meat brown, then add the fusilli, the broccoli stems and pour the broth and 1/2 cup of the heavy cream. The broth and cream liquid should cover the noodles. Add salt.
- STEP 3: Turn up the heat and simmer, until the pasta has soaked up all the liquid. Now add the broccoli and a bit more of the cream. Cover and simmer for 3 more minutes, in this way they will stay bright and green. At this point, the pasta should be cooked.
- STEP 4: Switch off the stove and add 1 more tablespoon of butter and all the parmesan. Mix and serve.
Nutrition
Piatto particolarmente buono ed invitante.