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Pasta With Broccoli And Italian Sausage recipe (Pasta)

Yield: 6 servings

1   head broccoli
2 tablespoons olive oil
½ teaspoons red pepper flakes
2   links fresh Italian sausage
4   cloves garlic, minced
1 lb dried short pasta, such as fusilli, penne or ziti
1 oz Pecorino Romano cheese
some   salt, pepper

Posted by Kristine on Aug 25, 2009


Bring a large pot of liberally salted water to boil. Clean the broccoli: separate the florets from the stems and set them aside. Remove the tough peel of the stems with a paring knife or vegetable peeler, then cut the stems into half-inch cubes. Remove the casings from the sausage.

Warm the olive oil in a large skillet and crumble the sausage meat into the oil, flattening each piece slightly so it will brown better. Cook until the sausage browns and crisps. Add the garlic and red pepper flakes and cook until the garlic turns pale brown, about 5 minutes.

Add the pasta and the diced broccoli stems to the boiling water and cook 6 to 7 minutes. Add the broccoli florets and cook until the pasta is tender, about 10 minutes total. Scoop out the pasta and broccoli and drain; keep the water at a boil.

Place the skillet over high heat and add the drained broccoli and pasta to the sausage and garlic. Add one-half cup boiling water from the pasta pot. Cook, stirring frequently, until the water mostly boils away, about 1 ½ to 2 minutes. Season with salt and a good grinding of black pepper.

Divide the pasta evenly among 6 warmed pasta plates and shave Pecorino Romano over the top with a vegetable peeler.

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