Creamy Lemon & Sausage Pasta
Creamy Lemon & Sausage Pasta
Ingredients
- 12 ounces pasta, your choice
- 1 pound Italian sausage, casings removed
- 3 cups broccoli florets, fresh or frozen
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 lemon, fresh, for juice
- 1 tablespoon olive oil
- 2 tablespoons butter
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 3
Drain any excess grease from the skillet. Add the minced garlic and red pepper flakes to the sausage and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
About 3-4 minutes before the pasta is done, add the broccoli florets directly to the boiling pasta water. Cook until tender-crisp, then drain along with the pasta.
⏱️ 4 min
- 5
Add the drained pasta and broccoli to the skillet with the sausage mixture. Add the butter and stir until melted and evenly coating the pasta.
⏱️ 2 min
- 6
Stir in the grated Parmesan cheese and the juice of 1/2 a lemon. If the pasta seems too dry, add a splash or two of the reserved pasta water until a creamy consistency is achieved.
⏱️ 1 min
- 7
Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with additional Parmesan cheese and a fresh lemon wedge if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon & Sausage Pasta
- 12 ounces pasta, your choice
- 1 pound Italian sausage, casings removed
- 3 cups broccoli florets, fresh or frozen
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 teaspoons garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 lemon, fresh, for juice
- 1 tablespoon olive oil
- 2 tablespoons butter
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 3
Drain any excess grease from the skillet. Add the minced garlic and red pepper flakes to the sausage and cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
About 3-4 minutes before the pasta is done, add the broccoli florets directly to the boiling pasta water. Cook until tender-crisp, then drain along with the pasta.
⏱️ 4 min - 5
Add the drained pasta and broccoli to the skillet with the sausage mixture. Add the butter and stir until melted and evenly coating the pasta.
⏱️ 2 min - 6
Stir in the grated Parmesan cheese and the juice of 1/2 a lemon. If the pasta seems too dry, add a splash or two of the reserved pasta water until a creamy consistency is achieved.
⏱️ 1 min - 7
Taste and season with salt and freshly ground black pepper as needed. Serve immediately, garnished with additional Parmesan cheese and a fresh lemon wedge if desired.
⏱️ 1 min