Broccoli Sausage Pasta
Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta.
Servings: 5
Ingredients
- 8 ounces bite size pasta (I used trottole.)
- 1 cup reserved pasta water OR chicken broth
- 1 pound hot sausage
- 6 cups broccoli florets cut into 1 inch or smaller pieces
- 4 tablespoons butter divided
- 1 teaspoon Italian seasonings
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ½ cup freshly shredded parmesan cheese
- 2 tablespoons fresh Italian parsley finely chopped
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is al dente, drain it into a large colander. Do not rinse the pasta.
- In the same pot used to cook the pasta, cook and crumble the sausage over medium-high heat. When the sausage is nearly done cooking, add the broccoli florets and the butter. When the butter has melted, add the reserved pasta water and the Italian seasonings. Cook, stirring frequently, until the broccoli is tender crisp.
- Add the pasta to the pot with the sausage and broccoli and toss gently to combine. Sprinkle with salt, pepper, and Parmesan cheese. Stir and taste. Adjust the salt and pepper, as desired.
- Top with parsley and additional cheese, if desired, before serving.
Nutrition
Calories: 605kcal | Carbohydrates: 43g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1096mg | Potassium: 706mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 100mg | Calcium: 169mg | Iron: 3mg