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The best pasta dishes build flavor at every step, and this Sausage and Broccoli Pasta is a perfect example. Each ingredient plays a role, from golden-browned sausage to tender-crisp broccoli to pasta coated in a sauce that brings everything together. While some recipes rely on heavy cream or lots of cheese for richness, I’ve found that a different approach works even better. A splash of starchy pasta water, combined with olive oil, butter, and just enough parmesan, creates a light, velvety sauce that clings to every bite.
One thing that makes this recipe stand out is blanching the broccoli before adding it to the pasta. This quick step helps it cook more evenly than pan-sautéing while keeping its bright color and tender bite. Reusing the same water to cook the pasta saves time and infuses the noodles with extra flavor. Cleanup is minimal since everything gets tossed together in one pan at the end, which is always welcome on busy nights.
Table of Contents
Sausage and Broccoli Pasta Ingredients
- Rotini: Any short, sturdy pasta shape works well. I like how the spiral shape catches all the good bits.
- Broccoli: Look for firm heads with tight, dark green florets and no yellowing. The stems are great too. Peel and slice them into bite-sized pieces.
- Italian Sausage: Both sweet and spicy work well. Bulk sausage is easiest, but you can also remove the casings from links.
- Garlic: Look for fresh heads with no signs of sprouting and tight, papery skin with firm cloves . Pre-minced won’t give you the same golden, toasted flavor.
- Olive Oil: Use good-quality extra virgin olive oil. You’ll taste it in the finished dish.
- Butter: Both salted and unsalted work. I like to use higher fat, European-style for its richness.
- Parmesan Cheese: It’s worth splurging on real Parmigiano-Reggiano or Grana Padano and grating it fresh. Pre-grated cheese won’t melt as smoothly into the sauce.
- Red Pepper Flakes: Make sure they’re still fragrant with vibrant color. If not, it’s time for a fresh jar.
- Kosher Salt: I use Diamond Crystal. If using Morton’s or table salt, use half the amount.
- Black Pepper: Freshly ground makes a noticeable difference. A medium-coarse grind is ideal.
7 Recipe Tips
- Prep Before Pasta: Get your broccoli cut, garlic chopped, and cheese grated before starting. Once the pasta goes in, timing matters.
- Salt That Water: The pasta water should taste like the sea. Well-salted water seasons both the pasta and the broccoli.
- Save More Than You Need: Reserve more pasta water than you think you’ll need. It’s the key to a silky sauce, and you’ll want extra for reheating leftovers.
- Brown the Sausage Well: Take time to get a good golden crust on the sausage. Those browned bits add tons of flavor to the final dish.
- Toast the Garlic: Stir the garlic into the sausage just long enough to turn fragrant. Overcooked garlic can become bitter.
- Blanch, Don’t Boil: The broccoli only needs a couple of minutes. It should be bright green and tender-crisp since it cooks a bit more at the end.
- Toss Until Glossy: Finish everything over medium heat, adding pasta water a little at a time until the sauce clings to every piece.
Recipe Options
- Change Up the Pasta: Orecchiette, fusilli, or penne all work well. Orecchiette pasta is great because it “catches” the sausage. Penne or farfalle are great too.
- Add a Little Heat: A pinch of extra red pepper flakes or a few chopped Calabrian chiles gives this pasta even more of a kick.
- Make it Creamier: Stir in an extra tablespoon of butter or a splash of heavy cream at the end for a richer, silkier finish.
- Boost the Umami: A handful of sun-dried tomatoes or a splash of white wine adds a deeper layer of flavor.
- Cheese Swap: Pecorino Romano is sharper and saltier than Parmesan and works just as well here.
- Add Some Crunch: A sprinkle of toasted pine nuts or breadcrumbs adds nice texture.
- Herb It Up: Fresh basil or parsley added at the end brightens everything up.
Storage and Reheating
Leftovers keep well in an airtight container in the refrigerator for up to three days. When reheating, add a splash of reserved pasta water or a little chicken broth to loosen the sauce. Warm gently in a skillet over medium-low heat, stirring occasionally, until heated through.
Simple pasta dishes like this one are all about building layers of flavor. It’s on of my favorite recipes for casual dinners with friends since most of the prep can be done ahead. Just bring the water to boil when guests arrive, and you’ll have a restaurant-worthy pasta on the table in minutes. And there’s something satisfying about watching everyone go back for seconds.
Serve With
More Pasta Dishes with Sausage
How to Make Sausage and Broccoli Pasta
Bring a large pot of salted water to a boil. Blanch the broccoli for a couple of minutes until bright green and tender-crisp, then transfer it to a colander. In the same pot, cook the pasta according to package instructions until al dente. Before draining, scoop out some of the starchy pasta water to use for the sauce. Drain the pasta over the broccoli to let any remaining heat soften it slightly.
While the pasta cooks, heat olive oil in a large skillet. Brown the sausage, breaking it up as it cooks, until it develops a deep golden crust. Stir in the garlic and red pepper flakes, cooking just until fragrant.
Add the drained pasta, broccoli, and a splash of reserved pasta water to the skillet. Toss everything together, then stir in butter and a little more olive oil, adding more pasta water as needed to coat the pasta in a light, glossy sauce. Season to taste, then serve with plenty of freshly grated parmesan.
Sausage and Broccoli Pasta
Ingredients
- 1 pound broccoli cut into bite-sized florets
- 12 ounces rotini or other short pasta like strozzapreti, fusilli, or rigatoni
- 1/4 cup olive oil divided
- 1 pound Italian sausage sweet or spicy
- 4 large garlic cloves finely chopped
- 1/4 teaspoon crushed red pepper flakes or more
- 2 tablespoons butter
- kosher salt and freshly ground black pepper to taste
- 2 ounces grated parmesan cheese or more
Instructions
- Bring a large pot of salted water to boil. Add broccoli florets and cook 2 minutes (3 minutes if the florets are large); with a slotted spoon, transfer broccoli to colander to drain. Return water to boil. Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite). Scoop out 1 1/2 cups of the pasta water (see recipe note), then drain pasta over broccoli in the same colander.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add sausage and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and lightly toasted, about 1 minute more.
- Add drained pasta, broccoli and 1/2 cup of reserved cooking water to sausage mixture and toss to combine. Add remaining 2 tablespoons of olive oil along with butter and gently stir until butter melts and pasta is well coated, adding more cooking water as needed to loosen the sauce. Season to taste with salt and pepper. Transfer to serving platter or divide among 4 pasta bowls; sprinkle evenly with parmesan cheese and serve.
Notes
- If you end up with leftovers, refrigerate any extra cooking water to add moisture when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
