This sausage and broccoli pasta is absolutely delicious. It’s not only easy to make, but it’s bursting with flavor, feeds a family, and keeps for days in the refrigerator for leftovers!
I’ve been holding out on you. I asked you months ago if you wanted the recipe for this sausage and broccoli pasta on Instagram and you screamed YES. Then I left you hanging.
So here we are, months later, with this one pot sausage and broccoli pasta. I can say with 100% certainty that this recipe is absolutely dynamite. Everyone who has tried it LOVED it and I know you will to.
Why You’ll Love This Sausage and Broccoli Pasta
- It’s a one pot recipe (less to clean!)
- Easy to make
- Extremely flavorful
- Feeds the entire family
- Done in just 35 minutes
Ingredients in Sausage and Broccoli Pasta
It may seem like a lot of ingredients, but don’t worry, it’s not complicated.
- Ground Sausage: Feel free to use mild or hot. We love spicy, so I use hot. If you can’t find ground sausage, you can always use links and cut the casing.
- Garlic & Spices: These help develop flavor.
- Chicken Broth: This gives the pasta a bit more flavor but you can also substitute with water (I’ve done it and still tastes delicious!)
- Milk: The milk helps create a creamy sauce.
- Pasta: I prefer to use penne pasta, but any type of pasta works for this recipe.
- Broccoli: I always have frozen broccoli on hand so that’s what I used.
- Sour Cream: This helps adds creaminess to the pasta.
- Cornstarch/Water: This helps thicken the mixture a bit.
Let’s Make It!
This is one of those everything-into-one-pot recipe— the best!
- Cook the Sausage: In a large pot, start cooking the sausage over medium-high heat, breaking it up as it cooks until browned— about 6-8 minutes.
- Add the Spices: We’re using garlic, salt, pepper, onion powder, parsley, and oregano for optimal flavor.
- Add the Liquid: Stir in the chicken broth and milk. Allow this to come up to a boil before adding in the pasta.
- Add the Pasta: Once the liquid comes to a boil, stir in the pasta. A few minutes later, toss in the broccoli.
- Stir in the Sour Cream: Now it’s time to make the pasta creamy. Stir in the sour cream and the cornstarch mixture.
- Eat: It’s time to eat! Serve it on the table in the pot you cooked it in!
This sausage and broccoli pasta takes advantage of those busy nights during the week. I love making this when we’re short on time or want minimal clean up, or both! I can’t praise this recipe enough— it’s a true comfort dinner without all the work.
We devoured this pasta for days. With just the two of us I had lunches all week. I may have even eaten it cold right out of the container.
One Pot Sausage and Broccoli Pasta
- 1 teaspoon olive oil
- 1 pound ground Italian sausage, spicy or mild
- 2 teaspoons minced garlic
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 4 cups low sodium chicken broth
- 1 cup milk
- 1 pound penne pasta
- 1 pound frozen or fresh broccoli florets
- 1/3 cup sour cream
- 1 teaspoon cornstarch + 1 teaspoon water, stirred together
- In a deep skillet or dutch oven, add the olive oil and cook the sausage over medium-high heat, breaking up with a spatula as it cooks until browned— about 6-8 minutes. Stir in the garlic, salt, pepper, onion powder, parsley, and oregano.
- Stir in the chicken broth and milk. Allow the mixture to come up to a boil, then add in the pasta. Stir and place a lid on the pot and allow the pasta to start cooking. After 3 minutes, add in the broccoli. The cook time will vary depending on the type of pasta, but for penne is 10-11 minutes.
- Once the pasta is cooked, stir in the sour cream and the corn starch mixture. Serve immediately.
- Make Ahead & Freezing Instructions: The sausage can be cooked up to 2 days in advance and stored in the refrigerator. The day of, start at step XX. 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 you can also use water.
- Milk: Any type of milk works— I’ve used dairy-free milks too, typically oat milk.
- 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.
- Sour Cream: