Creamy Italian sausage and broccoli pasta
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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
- 1 Tbsp. minced garlic
- 1/2 cup chopped onion
- 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 2 cups of pasta water, then drain.
- Cook sausageWhile the pasta cooks, heat 2 tablespoon of 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 (5–6 minutes).Add the onion, garlic and red pepper flakes, cook until soft and fragrant (4-5 minutes)
- Combine and finish: Lower heat. Add the broccoli purée to the skillet with the sausage and stir to coat. Add the drained pasta and 1 cup of pasta water, stirring until everything is coated in the creamy sauce.Taste and adjust seasoning with salt, pepper, and more pasta water if the sauce is too dry. Stir in the parmesan cheese
- Serve: Plate and top with extra parmesan and a drizzle of olive oil. Serve hot.
Always reserve more pasta water than the recipe calls forYou 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