One Pot Italian Sausage And Broccoli Pasta

This creamy, savory One Pot Italian Sausage And Broccoli Pasta is made with spicy sausage, tender florets, and parmesan, and it is ready in just 25 minutes. As the pasta simmers in the broth and cream, it releases starches that naturally thicken the liquid into a rich, velvety sauce without any extra thickeners. I love how this method creates deep flavor while leaving me with almost no cleanup on busy weeknights.

What I Learned Making This

The biggest lesson I learned with one-pot pastas is that timing the vegetables is crucial. In my first attempt, I threw the broccoli in with the uncooked pasta right at the start, and by the time the noodles were al dente, the broccoli had turned into an unappealing mush. Now, I always add the florets during the last four minutes of cooking so they stay bright green and retain a little snap.

I also realized that the type of cheese matters significantly for the texture of the sauce. Pre-shredded bags of parmesan are coated in anti-caking agents that prevent them from melting smoothly into the hot liquid. Grating a block of parmesan yourself ensures the sauce becomes silky and emulsified rather than grainy or stringy.

One Pot Italian Sausage And Broccoli Pasta Ingredients

• Italian Sausage: Use 1 pound of mild or spicy Italian sausage. If you buy links, remove the casings before cooking; if you find bulk sausage, just scoop it right in.
• Pasta: Short shapes work best for one-pot meals. Orecchiette, medium shells, or penne are ideal because they hold their shape and catch the sauce.
• Broccoli: You will need about 4 cups of fresh broccoli florets, cut into bite-sized pieces so they cook evenly.
• Liquids: A mixture of 2.5 cups chicken broth and 1 cup heavy cream creates the perfect sauce consistency.
• Aromatics: One yellow onion (diced) and 3 cloves of garlic (minced) build the flavor foundation.
• Parmesan Cheese: 1/2 cup of freshly grated parmesan adds saltiness and helps thicken the final sauce.
• Seasoning: Salt, black pepper, and optional red pepper flakes for extra heat.

How To Make One Pot Italian Sausage And Broccoli Pasta

1. Brown the Sausage: Heat a large Dutch oven or deep skillet over medium-high heat. Add the crumbled sausage and diced onion. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until the sausage is browned and the onions are soft. Drain excess fat if needed.
2. Build the Base: Add the minced garlic and red pepper flakes to the pan. Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
3. Simmer the Pasta: Pour in the chicken broth, heavy cream, and uncooked pasta. Stir well to ensure the pasta is submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 7 minutes.
4. Steam the Broccoli: Remove the lid and stir the pasta. Add the broccoli florets on top or gently stir them in. Cover the pot again and cook for another 4-5 minutes, or until both the pasta and broccoli are tender.
5. Finish the Sauce: Remove the pot from the heat. Stir in the grated parmesan cheese. The sauce will continue to thicken as it cools slightly. Season with salt and pepper to taste before serving.

Recipe Tips

• Cut broccoli evenly: Keep your broccoli florets relatively small and uniform. Large chunks might remain raw in the center by the time the pasta is finished cooking.
• Stir occasionally: Even with a non-stick pot, pasta loves to stick to the bottom in one-pot recipes. Stirring every few minutes ensures even cooking and prevents burning.
• Adjust the liquid: If the liquid evaporates too quickly before the pasta is done, add a splash more broth or water. If it’s too soupy at the end, let it simulate uncovered for a minute or two.
• Use heavy pot: A Dutch oven or heavy-bottomed deep sauté pan distributes heat best, preventing hot spots that can scorch the creamy sauce.

What To Serve With This Dish

Since this meal is quite rich and creamy, I like to serve it with a crisp green salad tossed in a sharp vinaigrette to cut through the heaviness. A side of crusty garlic bread is also excellent for mopping up any extra sauce left at the bottom of the bowl. Roasted cherry tomatoes or a simple caprese salad also pair beautifully with the Italian flavors.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of water or milk to loosen the sauce, as it will thicken significantly in the fridge. Freezing is not recommended for this dish because the cream-based sauce tends to separate and the pasta can become mushy upon thawing.

FAQs

• Can I use frozen broccoli? Yes, but add it later than fresh broccoli. Stir it in during the last 2 minutes of cooking just to heat it through, otherwise, it will become very soft.
• Can I use milk instead of cream? You can use whole milk, but the sauce will be thinner and less rich. If you use milk, you might want to stir in a little extra cheese at the end to help thicken it.
• What if I only have chicken sausage? Chicken sausage works great and lowers the fat content. Since it is often leaner, you might need a little olive oil when browning it to prevent sticking.
• Do I need to boil the pasta first? No, that is the beauty of this method. The pasta cooks directly in the broth and cream, absorbing flavor and releasing starch to create the sauce.
• Is this gluten-free friendly? Yes, simply swap in a sturdy gluten-free pasta (like brown rice penne) and check your sausage ingredients. Keep in mind gluten-free pasta can be starchier, so stir more often.

Nutrition

• Calories: 650
• Total Fat: 42g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 1150mg
• Total Carbohydrate: 45g
• Protein: 28g

Try More Recipes:

• Baked Italian Sausage Pasta Casserole With Mozzarella
• Healthy Gluten Free Vegan Italian Pasta Salad
• Italian Chicken Pasta Salad With Sun Dried Tomatoes

One Pot Italian Sausage And Broccoli Pasta

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

One Pot Italian Sausage And Broccoli Pasta features savory sausage and tender florets tossed in a creamy sauce made with parmesan and garlic. Ready in 25 minutes, this easy weeknight dinner requires minimal cleanup.

Ingredients

• 1 lb Italian sausage (mild or spicy, casings removed)

• 12 oz dry short pasta (orecchiette, shells, or penne)

• 4 cups broccoli florets (bite-sized)

• 2.5 cups chicken broth

• 1 cup heavy cream

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1/2 cup parmesan cheese, freshly grated

• 1/2 tsp red pepper flakes (optional)

• Salt and black pepper to taste

Directions

• Heat a large Dutch oven or deep skillet over medium-high heat. Add the crumbled sausage and diced onion. Cook for 5-7 minutes, breaking up the meat with a wooden spoon, until the sausage is browned and the onions are soft. Drain excess fat if needed.
• Add the minced garlic and red pepper flakes to the pan. Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
• Pour in the chicken broth, heavy cream, and uncooked pasta. Stir well to ensure the pasta is submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 7 minutes.
• Remove the lid and stir the pasta. Add the broccoli florets on top or gently stir them in. Cover the pot again and cook for another 4-5 minutes, or until both the pasta and broccoli are tender.
• Remove the pot from the heat. Stir in the grated parmesan cheese. The sauce will continue to thicken as it cools slightly. Season with salt and pepper to taste before serving.