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Sausage and Peppers Pasta With Broccoli


Sausage and Peppers Pasta With Broccoli – The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta.

Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable.

Sweet Italian pork sausage is used here, but there’s no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.


Sausage and Peppers Pasta With Broccoli Recipe

Heat 2 tablespoons oil in a large nonstick skillet over medium heat.

Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes.

Scrape the mixture into a medium bowl.

Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper.

Cook, stirring often, until they soften and begin to brown, about 8 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.

Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat.

Add the broccoli mixture, cooked sausage and its accumulated juices, ½ cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes.

Season with salt and pepper.

Serve the pasta with additional Parmesan for sprinkling on top.

Sausage and Peppers Pasta With Broccoli Recipe Ingredients

¼ cup extra-virgin olive oil
1 pound sweet Italian pork sausage, casings removed
1 pound broccoli, cut into 1½-inch florets (about 4 cups)
2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2½ cups)
3 cloves garlic, thinly sliced
Kosher salt and pepper
1 pound rigatoni
½ cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons fresh lemon juice (from about ½ lemon)
½ teaspoon red-pepper flakes

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