What Kind Of Broccoli Is Best For This Recipe?

For this particular recipe, I use regular fresh broccoli and trim the ends and cut them into small pieces. This makes them cook faster and they are also easier to eat when prepared this way. You may also use: broccolini or broccoli rabe. They will require a slightly shorter cook time. TIP : If you have vegetables you need to cook right away- You can always par-boil the broccoli ahead of time and keep them in the refrigerator until you’re ready to make the dish.

Can I Use Any Kind Of Sausage In This Recipe?

I like to purchase Italian ground pork sausage from the meat counter of my local grocery store. I find that it tastes fresher this way. You may use any variety of Italian ground sausage you like. I like the Italian ground sausage variety since it has a hint of fennel seeds that make it unique!

What Is The Best Pasta For This Recipe?

I like to use short pasta for this recipe. The shape goes well with the rest of the ingredients, and it makes every bite contain the perfect ratios of each. Read more about pairing pasta shapes with sauce . I often use fusilli pasta for this recipe, but you can also use mezze (shorter) rigatoni, small shells, orecchiette pasta (little ears), farfalle, rigatoni, or penne.

Can I Use Frozen Broccoli?

I recommend fresh broccoli but you can certainly use frozen if that's what you have on hand. Just make sure it is fully thawed before you add it in as the pasta finishes cooking.

Sausage Broccoli Pasta - CucinaByElena

Name: Sausage Broccoli Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound short pasta of choice; 16 oz broccoli florets, cut into bite-sized pieces; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 pound ground Italian pork sausage; 1/4 teaspoon red pepper flakes (plus more to taste); 1 cup grated parmigiano (plus more for serving); 1/2 tablespoon lemon zest; 1/4 cup basil, torn by hand

Ingredients

Units Scale

1 pound short pasta of choice
16 oz broccoli florets, cut into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 pound ground Italian pork sausage
1/4 teaspoon red pepper flakes (plus more to taste)
1 cup grated parmigiano (plus more for serving)
1/2 tablespoon lemon zest
1/4 cup basil, torn by hand

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Instructions

Heat large saute pan to medium-high heat. Add olive oil. Once hot, add the garlic and red pepper flakes. Let cook for one minute to flavor the oil. Add Italian sausage and break it up as it begins to cook. Cook until the sausage is browned. If the sausage releases a lot of fat you can remove some. Leave a little to create sauce!
Meanwhile, heat a large pot of water (4 quarts) to boiling. Once boiling salt (2 tablespoons, or to taste) the water and then add the pasta—Cook the pasta to al dente (according to the package instructions).
During the last three minutes of cooking, add the broccoli florets before draining, reserve 1 cup of the pasta water.
Drain the pasta and broccoli, and add to the skillet of cooked sausage. Stir in reserved pasta water, fresh lemon zest, basil, and toss to combine. Add more cheese before serving.
Serve hot! Buon appetito!

Notes

If you forget to save your pasta water (it happens to the best of us!). Heat up a cup of chicken or veggie broth and use that instead! It won’t have the starches from the pasta water, but it will do!

Author: Elena
Prep Time: 5 min
Cook Time: 15 minutes
Category: Savory
Method: Italian
Cuisine: Italian