Best 15 Sausage Broccoli Pasta Recipes

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Embark on a culinary journey with a tantalizing dish that harmonizes the robust flavors of sausage, the vibrant hues of broccoli, and the comforting embrace of pasta. This delectable trio comes together in a symphony of flavors that will delight your taste buds. We have curated a collection of recipes that showcase this classic combination in diverse and exciting ways. From a speedy weeknight dinner to an elegant dinner party centerpiece, our recipes cater to every occasion. Dive into the savory world of sausage, broccoli, and pasta and discover the perfect recipe to suit your cravings.

Here are our top 15 tried and tested recipes!

ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Spicy Sausage And Broccoli Pasta Recipe by Tasty image

This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.

Provided by Chris Salicrup

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 lb spicy italian sausage, casing removed
1 lb broccoli florets
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lb rigatoni
4 cups chicken stock
½ cup grated parmesan cheese, plus more garnish

Steps:

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
  • Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
  • Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
  • Divide the pasta between serving bowls and garnish with more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams

PASTA WITH SAUSAGE AND BROCCOLI RABE



Pasta with Sausage and Broccoli Rabe image

Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Steps:

  • Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
  • Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
  • While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
  • When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
  • If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS



Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas image

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, beans, meat, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 1/2 pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
1/2 cup dry white wine or chicken stock
1 (15-ounce) can chickpeas or other white beans, rinsed and drained
2 tablespoons unsalted butter
1/2 cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
  • Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
  • Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
  • Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
  • Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  • Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
  • Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

ORECCHIETTE PASTA WITH BROCCOLI RABE, SAUSAGE, AND PECORINO CHEESE



Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese image

The combination of sausage, broccoli rabe, and Italian Pecorino cheese from lamb's milk is incredible.

Provided by Larry Alex

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ bunches broccoli rabe
1 (16 ounce) package orecchiette pasta
3 tablespoons olive oil, or more as needed
3 Italian pork sausages, casings removed
3 cloves garlic, thinly sliced
3 ounces bread crumbs
½ teaspoon red pepper flakes
1 ounce shaved Pecorino cheese, or more to taste

Steps:

  • Bring 4 to 6 quarts of water to a boil in a large pot.
  • Cut 1 to 1 1/2 inches off of the bottom of the broccoli rabe stalks; cut into 1 1/2-inch sections.
  • Place trimmed broccoli rabe and orecchiette into the boiling water and boil until pasta is tender, 12 to 14 minutes.
  • Meanwhile, heat 3 tablespoons oil in a large pan over medium heat. Add sausage and cook for 6 minutes; stir in garlic and cook until sausage is browned and crumbly, 2 to 3 minutes more.
  • Heat a medium-sized pan over medium heat. Add enough oil to coat the bottom of the pan. Stir in bread crumbs. Cook until browned and crunchy, about 5 minutes.
  • Drain the pasta pot. Add drained broccoli rabe and orecchiette to the sausage. Add red pepper flakes and 1/2 of the bread crumbs and stir well.
  • Transfer 1/2 the pasta mixture to a large bowl. Stir in 1/2 the Pecorino cheese. Add remaining pasta mixture to the bowl and top with remaining cheese; mix well. Top with remaining bread crumbs.

Nutrition Facts : Calories 565 calories, Carbohydrate 71.8 g, Cholesterol 27 mg, Fat 20.8 g, Fiber 6 g, Protein 23.6 g, SaturatedFat 5.6 g, Sodium 657.4 mg, Sugar 3.7 g

PASTA WITH BROCCOLI RABE AND SAUSAGE



Pasta with Broccoli Rabe and Sausage image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic cloves, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, such as campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Grana Padana cheese

Steps:

  • Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.
  • Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through.
  • Into the same large pot, add pasta; cook according to package directions until al dente. Drain.
  • Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

PASTA & BROCCOLI SAUSAGE SIMMER



Pasta & Broccoli Sausage Simmer image

I created this meal when trying to use up a large head of broccoli. My family requests it at least once a week, which is handy because we always have the ingredients. -Lisa Montgomery, Elmira, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

3 cups uncooked spiral pasta
2 pounds smoked kielbasa or Polish sausage, cut into 1/4-inch slices
2 medium bunches broccoli, cut into florets
1 cup sliced red onion
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons sugar

Steps:

  • Cook pasta according to directions., Meanwhile, in a Dutch oven, saute the sausage, broccoli and onion until broccoli is crisp-tender, 5-6 minutes. , Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Drain pasta; stir into the sausage mixture.

Nutrition Facts : Calories 544 calories, Fat 32g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 1395mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 8g fiber), Protein 25g protein.

SAUSAGE AND BROCCOLI PASTA



Sausage and Broccoli Pasta image

I was craving pasta one night and couldn't find a recipe that looked good.. so i made up my own. Not bad, I think it has nice flavour. You can use fresh or frozen broccoli, but if you use frozen I recommend defrosting in the microwave for a minute or so, just so its not too cold.

Provided by JesseandRayye

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

500 g penne, cooked to al dente
1 lb hot Italian sausage
2 garlic cloves, chopped
1 small onion, chopped
1 (28 ounce) can diced tomatoes
2 cups broccoli
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried basil
1/2 teaspoon italian seasoning
1/4 cup parmesan cheese (optional)

Steps:

  • Boil pasta in salted water to al dente.
  • While pasta is boiling, remove casings from sausage and scramble fry with onions and garlic until no longer pink.
  • Add tomatoes, undrained, and bring to a boil.
  • Add salt, pepper, basil and Italian seasoning. Boil 1 minute.
  • Add broccoli and cook until soft.
  • Continue cooking to desired consistency (I like it a little runnier than most, I like to soak up sauce with bread).
  • Add half the parmesan cheese, and mix through (optional).
  • Toss pasta with sauce.
  • Serve hot and sprinkle with more parmesan, if desired.

PASTA BAKE WITH SAUSAGE, BROCCOLI AND BEANS



Pasta Bake With Sausage, Broccoli and Beans image

Have your pasta and eat it too! This revamped recipe from Cook Yourself Thin makes sure you get all the flavor without the fat and calories! 529 calories per serving

Provided by Mommy Diva

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1 large head of broccoli, about 1 1/2 pounds, cut into small florets
3 garlic cloves, peeled
3/4 lb rigatoni pasta
1 tablespoon olive oil, plus more for pan
1 lb italian-style turkey sausage, with fennel (removed from casing if uncooked or thinly sliced if precooked)
1 (15 ounce) can great northern beans, rinsed and drained (1 can cannellini beans can be used)
2/3 lb skim mozzarella cheese, grated, 1/4 cup reserved
3/4 cup skim milk ricotta cheese
1/2 cup chicken stock
1/2 cup pecorino romano cheese, finely grated, 1/4 cup reserved
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons breadcrumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.
  • In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.
  • Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.
  • Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.
  • If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.
  • Bake for 25 minutes, until heated through and crusty on top.

RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE



Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise image

Make and share this Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

salt
1 lb short-cut pasta, such as penne (I used Dreamfields)
1 cup low-fat ricotta cheese
1 lemon, juice and zest of
fresh ground black pepper
1 tablespoon extra virgin olive oil, once around the pan
1 lb bulk sweet Italian sausage
1 large head broccoli
1 medium onion, chopped
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes (I use more)
1 1/2 cups chicken stock
1/2 cup fresh flat-leaf parsley
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup pecorino romano cheese, plus some to pass at the table

Steps:

  • Cook pasta according to package directions until al dente.
  • Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
  • In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
  • Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
  • Preheat a large skillet over medium-high heat with the EVOO.
  • Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
  • Really go at breaking the meat up; it will make a difference in the end.
  • Cook the meat until brown, about 4 to 5 minutes.
  • While the sausage is browning, prepare the broccoli.
  • Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
  • Once the sausage is brown, remove it to a paper-towel-lined plate.
  • Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
  • Add the garlic and red pepper flakes and continue to cook 2 minutes more.
  • Add the sausage back to the skillet along with the chicken stock.
  • Ladle in some cooking water from the pasta and bring up to a simmer.
  • Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
  • Add the lemon juice, parsley, and cooked, well-drained pasta.
  • Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
  • Turn the heat off, add the grated cheese, and toss to combine.
  • To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
  • Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

BROCCOLI RABE WITH GARLIC AND PASTA WITH VEGETARIAN SAUSAGE



Broccoli Rabe With Garlic and Pasta With Vegetarian Sausage image

Make and share this Broccoli Rabe With Garlic and Pasta With Vegetarian Sausage recipe from Food.com.

Provided by Vegetarian Queen

Categories     Penne

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 heads broccoli rabe
1 head garlic
3 dried hot peppers
1/2 cup extra virgin olive oil
1/2 tablespoon extra virgin olive oil
salt
3 -4 vegetarian Italian sausages
1 lb pasta (penne works well)

Steps:

  • Cut Broccoli Rabe all the way down to end of stems. Cut in about 1/2 inch sections on top and get smaller as you go down. When stems get very tough towards bottom stop cutting and discard.
  • Wash thoroughly and drain.
  • Place in large pot cover with water add salt.
  • Bring to boil uncovered and then reduce heat.
  • Simmer until all is soft about 45 minutes.
  • Drain when cooked set aside.
  • At the same time Broccoli is cooking, cook pasta in rapidly boiling salted water.
  • Drain when cooked and put aside.
  • While Pasta and Rabe are cooking fry the sausage in about 1/2 tablespoons Olive Oil until brown. Set aside.
  • Chop Garlic.
  • Place Olive Oil in Pan heat and then add garlic.
  • When you SMELL the garlic (not brown) add the Hot Pepper and slowly add Brocoli Rabe.
  • Toss oil and garlic through all Broccoli Rabe.
  • Toss in Pasta and Sausage.
  • Cover with generous sprinkle of Parmasian Cheese.
  • Serve.
  • ENJOY!

Nutrition Facts : Calories 700.1, Fat 30.5, SaturatedFat 4.3, Sodium 9.2, Carbohydrate 90.3, Fiber 4.1, Sugar 2.3, Protein 15.9

PASTA & BROCCOLI SAUSAGE SIMMER RECIPE - (4.7/5)



Pasta & Broccoli Sausage Simmer Recipe - (4.7/5) image

Provided by carvalhohm

Number Of Ingredients 8

3 cups spiral pasta, uncooked
2 pounds smoked kielbasa or Polish sausage, cut into 1/4-inch slices
2 medium bunches broccoli, cut into florets
1 cup sliced red onion
2 cans (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons fresh basil, minced or 2 teaspoons dried basil
2 tablespoons fresh parsley, minced or 2 teaspoons dried parsley flakes
2 teaspoons sugar

Steps:

  • Cook pasta according to directions. Meanwhile, in a Dutch oven, sauté the sausage, broccoli and onion for 5-6 minutes or until broccoli is crisp-tender. Add the tomatoes, basil, parsley and sugar. Cover and simmer for 10 minutes. Drain pasta; stir into the sausage mixture.

PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...



Pasta with Sausage, Broccoli, Asparagus, Mushrooms... image

A wonderful pasta dish with lots of vegies. You can also add your favorite vegies to this dish very easily or omit those vegies you don't like. The sausage and fresh herbs really add to the flavor!

Provided by Christine Bettiga

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 lb hot Italian sausage, removed from casing
4 cloves garlic, thickly sliced
12 -15 cherry tomatoes, cut in half
6 shallots, diced with greens
1/2 lb broccoli, cut into florets,stems peeled
1/2 lb asparagus, peeled from 1 inch below the tips if the spears are large,cut into 1 inch pieces
8 ounces fresh sliced mushrooms
1 red bell pepper, sliced
1/2 teaspoon salt
fresh ground black pepper
fresh diced basil
fresh oregano
1/3 cup white wine
red pepper flakes
1 cup chicken stock
1 package rigatoni pasta or 1 package penne pasta
3 tablespoons freshly grated pecorino romano cheese or 3 tablespoons parmigiano-reggiano cheese

Steps:

  • Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
  • Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
  • Transfer the sausage with a slotted spoon to a bowl and set aside.
  • Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
  • (If you like it spicy, add more red pepper flakes)!
  • Cook over medium heat for 3 minutes, stirring to mix well.
  • Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
  • Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
  • Add broccoli, tomatoes, asparagus and mushrooms at this time.
  • Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
  • Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
  • If you have too much liquid, thicken with the corn starch, not enough add water.
  • Serve immediately with freshly grated cheese.

ORCCHIETTE PASTA WITH BROCCOLI RABE AND SAUSAGE



Orcchiette Pasta with Broccoli Rabe and Sausage image

One day my boyfriend and I went out to eat in Little Italy and he order a dish that he said was exactly like what I make at home for him! Why spend $25 when you can do it at home? It's a really warm and filling dish that you won't be able to get enough of! You can add tomatoes to it if you wish and adjust the garlic, hotness and oil to your liking. Enjoy! I serve this with Romano cheese and crushed red pepper.

Provided by bokenbaker

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package orecchiette pasta
2 bunches broccoli rabe, trimmed and chopped
¼ cup extra-virgin olive oil
6 (4 ounce) links hot Italian sausage
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon onion salt
½ teaspoon garlic powder
ground black pepper
1 (4 ounce) can sliced black olives

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orcchiette and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • At the same time, bring another large pot of lightly salted water to a boil. Stir in the broccoli rabe, and cook uncovered until tender, about 6 minutes. Drain, and return to the pot along with the orcchiette pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage, and cook until firm turning frequently, about 5 minutes. Cut the sausage into 1/2 inch pieces, and sprinkle with the minced garlic, salt, onion salt, garlic powder, and black pepper. Cook until the sausage is no longer pink in the center, and beginning to brown on the cut sides, about 5 minutes more. Once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.

Nutrition Facts : Calories 648.7 calories, Carbohydrate 61.2 g, Cholesterol 60.7 mg, Fat 32.7 g, Fiber 5.4 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 1441.6 mg, Sugar 2.3 g

SAUSAGE-BROCCOLI PASTA



Sausage-Broccoli Pasta image

Sausage, sun-dried tomatoes and chopped broccoli rabe cook in a creamy, cheesy sauce with corkscrew pasta.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 40m

Yield 6

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
3 cups coarsely chopped broccoli rabe or small broccoli florets
½ cup sun-dried tomatoes cut into strips
6 ounces cellentani or cavatappi pasta, cooked, drained
2 cups whipping cream
1 cup grated Parmesan cheese
¼ cup pine nuts
¼ teaspoon ground black pepper

Steps:

  • Cook sausage in large skillet over medium-high heat 4-5 minutes or until hot, stirring frequently; drain. Return sausage to skillet.
  • Add broccoli rabe and tomatoes; mix well. Cook over medium heat 4-5 minutes or until broccoli is crisp-tender.
  • Stir in all remaining ingredients. Bring just to a boil, stirring constantly; simmer 4-5 minutes or until cheese is melted and sauce is thickened.

Nutrition Facts : Calories 776.2 calories, Carbohydrate 59.7 g, Cholesterol 144.7 mg, Fat 50.5 g, Fiber 4.7 g, Protein 24.3 g, SaturatedFat 25.6 g, Sodium 518.8 mg, Sugar 5.1 g

PASTA WITH CHICKEN SAUSAGE AND BROCCOLI



PASTA WITH CHICKEN SAUSAGE AND BROCCOLI image

Categories     Pasta     Dinner

Number Of Ingredients 6

12 ounces rigatoni (about 4 1/2 cups)
1 tablespoon olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan (1 ounce)

Steps:

  • 1. Cook the pasta according to the package directions. 2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the broccoli and 1¼ cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes. 3. Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Tips:

1. Choose the right type of sausage: For this recipe, a mild or sweet sausage, such as Italian sausage, works best. You can also use a spicy sausage if you prefer. 2. Use fresh broccoli: Fresh broccoli has a better flavor and texture than frozen broccoli. If you do use frozen broccoli, be sure to thaw it completely before cooking. 3. Cook the sausage and broccoli separately: This will help to prevent the broccoli from getting overcooked. 4. Use a large pot to cook the pasta: This will give the pasta plenty of room to cook evenly. 5. Add the sausage and broccoli to the pasta after it has cooked: This will help to prevent the sausage and broccoli from overcooking. 6. Season the pasta to taste: Add salt, pepper, and any other spices you like to taste. 7. Serve immediately: Sausage and broccoli pasta is best served hot.

Conclusion:

Sausage and broccoli pasta is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to get your kids to eat their vegetables. The sausage and broccoli are both packed with nutrients, and the pasta provides a good source of carbohydrates. This dish is sure to be a hit with the whole family.

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