Look no further than this creamy one pot sausage broccoli pasta recipe for your next satisfying weeknight meal. Packed with flavor and convenience, this pasta dish checks all the boxes– minimal effort, easy clean up and done in 30 minutes! This sausage broccoli pasta is everything you want dinner to be and makes great leftovers.
In This Post
What began as a "throw a bunch of ingredients together in a pot" dinner recipe using the ingredients I had on hand has become a staple in my house. This one pot sausage and broccoli pasta recipe is a winning combination and comes together in one pot making it a dish you'll definitely want to keep in your regular dinner lineup.
Why You'll Love This Sausage Broccoli Pasta Recipe
- Incredibly flavorful thanks to the layering of ingredients
- Creamy and comforting
- It's a one pot pasta recipe– less to clean!
- Done in just 30 minutes
- Easy-to-make using basic ingredients
- Minimal effort, perfect for busy weeknights
Grab These Ingredients
- Sausage: You can use either sweet, mild or hot Italian ground sausage.
- Broccoli: This recipe needs around 3 cups of broccoli florets, fresh or frozen. Make sure they are all about the same size so they cook evenly. I've also used broccoli cuts which is a combination of the florets and stalks.
- Chicken Broth: Using the chicken broth adds more flavor to the pasta– water can be used in a pinch but will be less flavorful.
- Pasta: This recipe is easily adaptable to any short pasta like elbows, penne, rigatoni etc. so use what you have– I often use penne or rigatoni.
- Heavy Cream: For the creamiest sauce, use heavy cream. You can also substitue with half-and-half or milk (the higher fat % the better.) In a pinch you can use a lower fat % milk and whisk in 1-2 Tablespoons of sour cream.
- Flour: You only need 1 Tablespoon all-purpose flour. I have not tried any other type of flour.
- Parmesan Cheese: Adds so much flavor!
- Garlic: Using fresh garlic will give you the most flavor but you can also use ¾ teaspoon garlic powder.
- Spices: We're using the basics like salt, pepper, dried parsley, onion powder and dried oregano.
Overview: How to Make Sausage Broccoli Pasta
The key to this pasta recipe is the layering of ingredients which builds flavor:
- Brown the Sausage: Over medium-high heat, brown the sausage breaking it up as it cooks– about 5-6 minutes. Then, add in the spices.
- Add the Flour: Sprinkle the flour over the sausage and stir together, allowing the flour to cook (removing the 'flour taste'.) You'll notice the sausage get thicker– this is what you want.
- Add the Chicken Broth: Stir in the chicken broth and bring it to a rolling boil, just as you would with water for pasta.
- Add the Pasta & Broccoli: Stir in the pasta, the cook time will vary based on the type of pasta used. For rigatoni it's about 8-10 minutes. Just over halfway through, add in the broccoli.
- Add the Heavy Cream & Cheese: Just before the pasta is finished, stir in the heavy cream and parmesan cheese until fully combined. Give it a final taste to check for additional salt and pepper.
Variations & Substitutions
- Make it spicy sausage and broccoli pasta! Instead of sweet Italian sausage, use mild or hot for an added kick or you can add in ½ teaspoon red pepper flakes.
- If you don't have heavy cream, you can use milk instead. To get the creamiest sauce you'll want the higher fat % milk but in a pinch you can use any type of milk or whisk 2 Tablespoons of sour cream in with the milk. (I know, sounds weird, but it works and you can't tell!)
- You can add more vegetables– chopped spinach or peas are a wonderful addition! I often toss in frozen peas as soon as I turn the burner off.
- Easily use any type of short pasta like elbows, penne, rigatoni, etc. I don't recommend using a long pasta (spaghetti, linguini or fettuchini) as the there isn't enough room for them to cook properly.
More One Pot Dinner Recipes
- Homemade Sloppy Joes
- One Pot Three Cheese Baked Ziti
- Easy Oven Baked Meatballs
- One Pot Creamy Beef Pasta
Creamy One Pot Sausage Broccoli Pasta
Description
Look no further than this creamy one pot sausage broccoli pasta recipe for your next satisfying weeknight meal. Packed with flavor and convenience, this pasta dish checks all the boxes– minimal effort, easy clean up and done in 30 minutes! This sausage broccoli pasta is everything you want dinner to be and makes great leftovers.
Ingredients
- 2 teaspoons olive oil
- 1 lb ground Italian sausage, sweet, spicy or mild
- 2 teaspoons minced garlic
- 3 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 Tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb small pasta, rotini, penne, rigatoni or bowtie.
- 3 cups frozen or fresh broccoli florets
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
Instructions
- In a large pot add the olive oil and sausage over medium-high heat. Brown the sausage, breaking it up with a spatula as it cooks – about 6-8 minutes. Stir in the garlic, salt, pepper, onion powder, dried parsley, and dried oregano.
- Sprinkle the flour over the sausage and stir together, allowing the flour to cook to remove the 'flour taste'. You'll notice the sausage will get thicker and clump together– this is what you want.
- Stir in the chicken broth and bring to a boil, just as you would with water for pasta. Add the pasta, stirring occasionally. The cook time will vary based on the type of pasta used– check the box for the recommended cook time (for rigatoni it's about 9-11 minutes.) When the pasta has 5 minutes remaining, add the broccoli overtop the pasta and cover with a lid.
- Once the pasta is done and the broccoli is fork tender, add the heavy cream and parmesan cheese. Stir together until combined. Serve warm with parmesan cheese, if desired. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The sausage can be cooked up to 2 days in advance and stored in the refrigerator. The day of, start at step 2– warm the sausage in the pan prior to adding the flour.
- Freezing Instructions: This recipe can be frozen for up to 3 months. Thaw overnight in the refrigerator and heat as desired.
- Chicken Broth: This adds more flavor, but in a pinch you can use water though won't be as flavorful.
- Milk: For the creamiest sauce, use heavy cream. You can also substitute with half-and-half or milk (the higher fat % the better.) In a pinch you can use a lower fat % milk and whisk in 1-2 Tablespoons of sour cream.
- Pasta: This recipe works best with a short pasta like penne, rotini or rigatoni. The cook time will vary depending on the pasta that you use.
Nutrition
Calories: 692kcal | Carbohydrates: 65g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 85mg | Sodium: 1885mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 41mg | Calcium: 126mg | Iron: 3mg
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Lyssa says
I have never thought about sausage and broccoli pasta. This looks amazing! I will totally be making this!
Ryan says
Definitely a dish my family and I will be trying!
Lori says
This dish is so good! I love that it can be cooked all in the same pot. It's quickly become a family favorite.
Joan says
Made this tonight and the family loved it. Will make it again!
Jenny says
We loved this recipe tonight for dinner! We will be making it again.