One-Pot Broccoli and Italian Sausage Pasta
One-Pot Broccoli and Italian Sausage Pasta
Ingredients
For the Pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed, crumbled
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, optional
- 4 cups chicken broth
- 12 ounces short pasta, such as orecchiette or penne
- 4 cups broccoli florets, bite-sized
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- as needed Parmesan cheese, for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, if desired.
⏱️ 7 min
- 2
Add the diced yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 5 min
- 3
Pour in the chicken broth and bring to a boil. Add the short pasta, stirring well to ensure it's submerged. Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min
- 4
Uncover the pot and add the broccoli florets. Stir gently. Continue to simmer, uncovered, for another 5-7 minutes, or until the pasta is al dente and the broccoli is tender-crisp. Most of the liquid should be absorbed.
⏱️ 7 min
- 5
Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Garnish with fresh chopped parsley and additional grated Parmesan cheese before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Broccoli and Italian Sausage Pasta
Ingredients
For the Pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed, crumbled
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, optional
- 4 cups chicken broth
- 12 ounces short pasta, such as orecchiette or penne
- 4 cups broccoli florets, bite-sized
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- as needed Parmesan cheese, for serving
Instructions
- 1
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat, if desired.
⏱️ 7 min - 2
Add the diced yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 5 min - 3
Pour in the chicken broth and bring to a boil. Add the short pasta, stirring well to ensure it's submerged. Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min - 4
Uncover the pot and add the broccoli florets. Stir gently. Continue to simmer, uncovered, for another 5-7 minutes, or until the pasta is al dente and the broccoli is tender-crisp. Most of the liquid should be absorbed.
⏱️ 7 min - 5
Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Garnish with fresh chopped parsley and additional grated Parmesan cheese before serving hot.
⏱️ 1 min