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Creamy One Pot Sausage Broccoli Pasta

rigatoni pasta with sausage and broccoli with a cream sauce in a white bowl.
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5 from 2 reviews

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

Units
  • 2 teaspoons olive oil
  • 1 lb ground Italian sausage, sweet, spicy or mild
  • 2 teaspoons minced garlic
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 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
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. Freezing Instructions: This recipe can be frozen for up to 3 months. Thaw overnight in the refrigerator and heat as desired.
  3. Chicken Broth: This adds more flavor, but in a pinch you can use water though won't be as flavorful.
  4. Milk: 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.
  5. 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.

Find it online: https://runlifteatrepeat.com/one-pot-sausage-broccoli-pasta/