Creamy Italian Sausage and Broccoli Pasta

May 14, 2025
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Creamy Italian sausage and broccoli pasta

It’s no secret I love pasta recipes that are easy, comforting, and full of flavor—and this Creamy Pasta with Broccoli and Sausage checks all the boxes. The broccoli is cooked until tender and blended into a silky, vibrant green purée that clings to every bite of pasta. Spicy Italian sausage adds just the right amount of heat and richness, making this dish feel hearty and satisfying without a heavy sauce. It’s a clever (and delicious!) way to get more greens on the table, and it comes together in about 30 minutes—perfect for busy weeknights or lazy weekends.

Things to know about this creamy Italian sausage and broccoli pasta recipe

It’s all about the broccoli
Instead of tossing in florets, the broccoli is simmered until soft and blended into a creamy sauce. This method gives the dish its signature velvety texture and vibrant color—no cream needed!
Spicy sausage brings bold flavor
Italian sausage adds richness and heat, which balances beautifully with the earthy broccoli. Feel free to use mild sausage if you prefer a less spicy version.
Pasta shape matters
Short shapes like orecchiette, rigatoni, or fusilli work best—they catch the creamy sauce and bits of sausage in every bite.

Delicious Variations to Try

Swap the broccoli: Try this recipe with broccolini or even spinach for a twist. You can also mix in peas or zucchini for added green.
Make it vegetarian: Skip the sausage and add sautéed mushrooms or chickpeas for a hearty, plant-based version.
Add cheese: Stir in a spoonful of ricotta or mascarpone to the broccoli purée for extra creaminess, or sprinkle grated Pecorino Romano right before serving.
Go gluten-free: Use your favorite gluten-free pasta to make this dish completely gluten-free without losing any flavor.
Crispy topping option: Toast some breadcrumbs in olive oil with garlic and sprinkle over the top for added texture and a rustic touch.

This Creamy Italian Sausage and Broccoli Pasta is one of those recipes that proves simple ingredients can create something truly special. It’s hearty, wholesome, and packed with bold flavor—perfect for family dinners, meal prep, or impressing guests with minimal effort. Whether you stick with the classic version or try one of the tasty variations, this dish is sure to become a go-to favorite in your pasta rotation. Don’t forget to top it with plenty of grated cheese and a drizzle of good olive oil before serving. ENJOY!!! If you like broccoli try my Italian broccoli beef pasta or roasted parmesan broccoli side dish.

Ingredients

Italian Sausage Broccoli Pasta Recipe

Servings: 4

Time: 25-30 minutes

Ingredients

12 oz short pasta (orecchiette, fusilli, or rigatoni work beautifully)

1 large head of broccoli, chopped into florets

3/4 to 1 lb spicy Italian sausage, casings removed

3 tbsp extra virgin olive oil

3–4 cloves garlic, thinly sliced

1/2 tsp red pepper flakes (adjust to taste)

Salt and black pepper, to taste

1 – 2 cups pasta water (reserved)

1 /2 cup grated parmesan (plus more for serving)

Instructions

Cook broccoli
Bring a large pot of salted water to a boil. Add the broccoli florets and cook until very tender, about 7–8 minutes. Use a slotted spoon to transfer the cooked broccoli to a blender or food processor (keep the water boiling for the pasta).

Make broccoli purée
Add 2 tablespoons of olive oil, a pinch of salt, and a splash of pasta water to the broccoli. Blend until smooth and creamy. Set aside.

Cook pasta
Add pasta to the same boiling water used for broccoli. Cook until al dente. Reserve about 1/2 cup of pasta water, then drain.

Cook sausage
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6–8 minutes).
Add garlic and red pepper flakes, cooking 1 minute more until fragrant.

Combine and finish
Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and a splash or two of pasta water, stirring until everything is coated in the creamy sauce.
Taste and adjust seasoning with salt, pepper, and lemon zest or juice if desired. Stir in Pecorino, if using.

Serve
Plate and top with extra Pecorino Romano and a drizzle of olive oil. Serve hot.

Notes

You can also sauté a few anchovy fillets with the garlic for deeper umami flavor—traditional in some southern Italian versions.

For extra creaminess, blend a spoonful of ricotta or mascarpone into the broccoli purée.