Sausage and Broccoli Pasta

Here I'll show you the easiest and most delicious way to make a classic sausage and broccoli pasta - the perfect hearty family dinner!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Deep Pan & Wooden Spoon
Large Pot & Slotted Spoon (for pasta)
Jug (for stock/pasta water)
Fine Cheese Grater (for parmesan)

Ingredients

1 tbsp Olive Oil
14oz / 400g Sausage Meat (see notes)
10.5oz / 300g Orecchiette (see notes)
3 large cloves of Garlic, finely diced
1/2 tsp EACH: Black Pepper, Chilli Flakes (can adjust both to taste)
1/2 cup / 120ml Dry White Wine
1 cup / 240ml Chicken Stock
9oz / 250g small Broccoli Florets (see notes)
4 tbsp / 60g Unsalted Butter, diced into tiny cubes
1/2 Lemon, juice only
1/2 cup / 40g freshly grated Parmesan, plus more to serve if desired
Salt, as needed

Instructions

Heat 1 tbsp oil in a large, deep pan over medium-high heat. Add the sausage and fry until it builds up a golden crust, using your wooden spoon to crumble as you go. Remove the sausage and place in a bowl to one side, leaving the excess fat in the pan.
At this point you can pop your pasta in salted boiling water and cook until al dente. Don't drain it.
Lower the pan heat to medium and fry the chilli flakes, black pepper and garlic for 30 seconds or so (be careful it doesn't burn). Pour in the wine, and raise the heat to a rapid simmer. Reduce it down for 4-5 minutes, deglazing the pan with your wooden spoon as needed. It's important to reduce the wine so it doesn't end up too strong. A lot of it should evaporate and the pungent smell of alcohol should vanish.
Pour in the stock then stir in the broccoli. Simmer and stir occasionally for another 4-5 minutes, or until the broccoli is al dente and the stock has reduced (adjust the heat if you need to).
Turn the heat to low and use a slotted spoon to transfer the cooked pasta straight from the pot into the pan. Add the sausage and give everything a good stir. Scatter over the butter, then pour in a good splash of the leftover pasta water (~1/3 cup). Swiftly stir until the butter melts and emulsifies with the liquid.
Add a good squeeze of lemon juice and the parmesan and continue stirring until you've got a very light, glossy sauce that clings to the pasta. It shouldn't be watery at all. If it is, continue tossing to thicken and reduce. If it dries out at all, just stir in another splash of pasta water.
Check for seasoning and adjust if needed, then serve with extra parmesan and enjoy!

Video

Notes

a) Sausage - I use regular sausages (typically Cumberlands) and just remove the skins. You can use ground sausage meat if you'd prefer. I prefer a neutral flavour, but I imagine Italian sausage would work great.

b) Orecchiette - This is the classic pasta to use with sausage and broccoli. The cup-shape of the pasta traps the sausage and little bits of sausage. Orecchiette is sold in many shops, but if you can't find it, use another similar pasta like Conchiglie (shells) or another short-cut pasta.

c) Broccoli - Just another reminder that the weight is the weight of the florets only, not the whole broccoli. 1 large head should easily produce 9oz/250g bite-sized pieces.

d) Calories - Whole recipe divided by 4 with no extra parmesan.

Nutrition