One Pot Sausage and Broccoli Pasta
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!
Ingredients
- 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
- ½ teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 4 cups low sodium chicken broth
- 1 cup milk
- 1 pound penne pasta
- 1 pound frozen or fresh broccoli florets
- ⅓ cup sour cream
- 1 teaspoon cornstarch + 1 teaspoon water, stirred together
Instructions
- 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.
Notes
- 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 2. 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: This helps create creaminess. I find that any type of sour cream works for this.
Tried this recipe?Let us know how it was!