Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 servings
I love how easy this Italian Sausage Pasta with Broccoli is to make. It’s delicious and ready in less than thirty-five minutes using only a few ingredients. A family-approved meal, dairy-free, and perfect for great busy weeknight dinners! Try making this with bow tie pasta or penne in place of farfalle pasta.
I worked overseas for a few years, and I completely forget about this recipe. When I came back home, my husband made me this, and it is delicious as I remembered it. This became part of our dinner rotation as the kids love this equally. And the key to a successful Italian Sausage Pasta with Broccoli is the pasta water so, do not ever forget to reserve a cup before draining your noodles and broccoli. Apart from that everything is pretty straightforward.
Ingredients
1 lb Italian sausage meat, casings removed, if needed
3 tbsp extra virgin olive oil
3 large garlic cloves, minced
1/8 tsp crushed red pepper flakes (optional)
1 lb package farfalle pasta
1 head of broccoli, chopped
2 tbsp nutritional yeast
How to make Italian Sausage Pasta with Broccoli
Step 1: Following the package directions, cook the farfalle in a large pot of salted boiling water. Add the broccoli in the last 4 minutes of cooking. Drain the farfalle and broccoli when done.
Step 2: Over medium-high, heat a large non-stick skillet. Once the skillet is hot, add the sausage and cook until golden brown and caramelized, breaking the meat into small pieces as it cooks.
Step 3: To the skillet with the sausage, add olive oil, garlic, and crushed red pepper. Decrease the heat and continue to cook until the pasta is almost done.
Step 4: Before straining the pasta and broccoli, make sure to set aside a cup of pasta water. Add the broccoli and farfalle to the sauce with the reserved pasta water, starting at 1/4 cup until you have reached your desired consistency. Before serving, stir in the nutritional yeast.
Nutrition Facts:
Amount Per Serving: Calories 413 | Total Fat 13.1g 17% | Saturated Fat 2.9g | Cholesterol 11.5mg 4% | Sodium 130.3mg 6% | Total Carbohydrate 60g 22% | Dietary Fiber 3.7g 13% | Sugars 2.7g | Protein 13.9g 28% | Calcium 39.3mg 3%
Ingredients
- 1 lb Italian sausage meat, casings removed, if needed
- 3 tbsp extra virgin olive oil
- 3 large garlic cloves, minced
- 1/8 tsp crushed red pepper flakes (optional)
- 1 lb package farfalle pasta
- 1 head of broccoli, chopped
- 2 tbsp nutritional yeast
Instructions
Step 1: Following the package directions, cook the farfalle in a large pot of salted boiling water. Add the broccoli in the last 4 minutes of cooking. Drain the farfalle and broccoli when done.
Step 2: Over medium-high, heat a large non-stick skillet. Once the skillet is hot, add the sausage and cook until golden brown and caramelized, breaking the meat into small pieces as it cooks.
Step 3: To the skillet with the sausage, add olive oil, garlic, and crushed red pepper. Decrease the heat and continue to cook until the pasta is almost done.
Step 4: Before straining the pasta and broccoli, make sure to set aside a cup of pasta water. Add the broccoli and farfalle to the sauce with the reserved pasta water, starting at 1/4 cup until you have reached your desired consistency. Before serving, stir in the nutritional yeast.
