Sausage and Baby Broccoli Pasta
This sausage pasta is one of my family's favorite meals, and lately I've been craving it more than ever. I used to make this recipe with broccoli rabe, but ever since I discovered baby broccoli (broccolini), it's become my favorite version. You get the same beautiful pairing with Italian sausage without the bitterness that broccoli rabe can sometimes bring.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
2–3
Watch the Video
Ingredients
- 8 oz (225 g) short pasta (rigatoni or orecchiette)
- 12 oz (340 g) hot Italian sausage, casings removed
- 1 bunch baby broccoli (broccolini), cut into bite-size pieces
- 1–2 long hot peppers, sliced (or a pinch of red pepper flakes)
- 2 cloves garlic, sliced
- 2 tablespoons extra virgin olive oil
- ½ cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil. Blanch the baby broccoli for 1–2 minutes, then scoop it out. Cook the pasta in the same water until just shy of al dente. Reserve 1 cup of pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Brown the sausage, breaking it up, until well caramelized.
- Add the long hot peppers and garlic and cook until the peppers soften.
- Add the baby broccoli and a splash of pasta water. Toss to coat.
- Add the pasta and more pasta water as needed. Toss until everything comes together.
- Remove from the heat and toss in the Parmigiano Reggiano. Season with salt and pepper.
Chef’s Notes
In the video my long hots weren't very hot at all—they added mild pepper flavor and color. If you can't find them, red pepper flakes work. Brown the sausage properly; that fond is the sauce. This is the broccolini version of a sausage pasta I also make with peppers, basil, or tomato.
Equipment Used
- Large pot
- Large skillet
- Tongs