Description
This Sausage and Broccoli Pasta recipe combines savory sausage with tender broccoli in a creamy parmesan sauce, enriched by white wine and flavored with herbs and a touch of hot sauce. It’s a hearty, comforting meal perfect for any weeknight dinner, offering a balance of protein, veggies, and rich flavors.
Ingredients
Scale
Sauce Ingredients
- ¾ cup half and half
- 1 ¼ cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- ¼ teaspoon garlic salt
Main Ingredients
- 1 teaspoon olive oil
- 1 lb. ground sausage (hot, sweet, or mild)
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 tablespoon softened cream cheese (optional but recommended)
- ¾ cup parmesan cheese, grated
- ½ pound medium shell pasta
- 3 cups broccoli (fresh or frozen)
- 2 teaspoons fresh lemon juice
- Red pepper flakes, to taste
- Freshly cracked pepper, to taste
Instructions
- Prepare the Sauce Mixture: Combine the half and half, chicken broth, hot sauce, Dijon mustard, soy sauce, onion powder, oregano, basil, parsley, and garlic salt in a large measuring cup with a spout. Set aside and measure out all remaining ingredients before cooking.
- Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground sausage and cook, crumbling it with a spatula, until fully cooked through, about 7 minutes. Remove the sausage from the skillet and set aside. Turn off the heat but keep any drippings in the skillet for added flavor.
- Boil Pasta Water: Begin boiling a large pot of salted water for the pasta so it’s ready when needed.
- Deglaze with Wine: Place the skillet back on medium heat and add the white wine. Use a silicone spatula to scrape and loosen browned bits from the bottom of the pan, then simmer until the wine reduces by half, about 4 minutes.
- Sauté Garlic and Make Roux: Add minced garlic to the skillet and cook for 1 minute. Melt the butter, then gradually sprinkle in the flour, stirring continuously. Cook the mixture for 1-2 minutes until the raw flour smell disappears and the roux thickens.
- Cook Pasta and Broccoli: Add the pasta to the boiling water and set a timer based on package instructions. For fresh broccoli, add it to the pasta water in the last 3-5 minutes; for frozen broccoli, add in the last 2-4 minutes. Drain both pasta and broccoli once cooked.
- Add Sauce Mixture: Slowly pour the prepared sauce mixture in small splashes into the skillet, stirring continuously to maintain thickness. Bring the sauce to a boil, then reduce heat to low to simmer gently.
- Add Cream Cheese and Parmesan: Stir in the softened cream cheese to incorporate into the sauce. Gradually add the grated Parmesan cheese while stirring continuously. Partially cover the skillet to keep warm while pasta finishes cooking.
- Combine and Finish: Add the drained pasta, broccoli, and cooked sausage back into the skillet. Stir well to combine and heat through over low heat. Remove from heat, stir in fresh lemon juice, and season with red pepper flakes and freshly cracked pepper to taste before serving.
Notes
- You can use hot, sweet, or mild sausage based on your taste preference.
- The white wine adds depth but can be substituted with extra chicken broth if preferred.
- Medium shell pasta is recommended, but any short pasta shape works well.
- Fresh broccoli gives a crunchier texture; frozen broccoli is convenient and just as tasty.
- Reserving sausage drippings enhances the roux flavor; alternatively, use butter alone.
- Use cream cheese for a richer, creamier sauce but it is optional.
