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This Sausage and Broccoli Pasta is all about a rich parmesan cream sauce mingling with savory sausage and tender broccoli to deliver a comforting, restaurant-worthy meal right at home. It balances hearty protein with fresh greens and a sauce that clings beautifully to every bite of pasta.
I first cooked this on a chilly evening when I wanted something filling and elegant but easy to pull together. Since then, it’s become a family favorite that everyone asks for again and again.
Ingredients
- Half and half: Three quarters cup to create a silky base for the cream sauce
- Chicken broth: One and a quarter cups adds savory depth and helps thin the sauce to the perfect consistency
- Hot sauce: One teaspoon brings a subtle kick that brightens the flavors
- Dijon mustard: One teaspoon gives a gentle tang that balances the creaminess
- Soy sauce: One teaspoon contributes umami richness without overwhelming
- Onion powder, oregano, basil, and parsley: Half teaspoon each for a fragrant herbal bouquet
- Garlic salt: Quarter teaspoon enhances the savory notes throughout the dish
- Olive oil: One teaspoon for sautéing the sausage and building flavor in the pan
- Ground sausage: One pound, choice of hot, sweet, or mild to suit your preference, look for good quality with a nice fat content for juiciness
- Dry white wine: Half cup such as Chardonnay or Pinot Grigio to deglaze the pan and add complexity to the sauce
- Butter: Three tablespoons to enrich and help create the roux
- Garlic: Three cloves, minced fresh for aromatic depth
- Flour: Three tablespoons for thickening the sauce, helps it cling to the pasta
- Cream cheese: One tablespoon softened, optional but recommended as it adds silky texture and richness
- Parmesan cheese: Three quarters cup freshly grated for a nutty, melting finish, fresh from the block is best
- Medium shell pasta: Half pound which holds the sauce wonderfully in its curves
- Broccoli: Three cups fresh or frozen to add vibrant green color and a little healthy crunch
- Fresh lemon juice: Two teaspoons for a bright finishing touch that lifts the flavors
- Red pepper flakes and freshly cracked pepper: For topping and a little extra heat if desired
Step-by-Step Instructions
- Sauté the Sausage:
- Heat olive oil in a large skillet over medium-high heat. Add ground sausage and cook while crumbling with a spatula until fully browned and cooked through, about seven minutes. Remove sausage and set aside. Turning off heat now prevents burning and allows use of drippings later.
- Boil Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Add the pasta and start timing to avoid overcooking. Add broccoli during the last few minutes of cooking depending on whether it is fresh or frozen. Fresh broccoli should go in for three to five minutes, frozen for two to four. Drain when both are tender but still vibrant.
- Deglaze the Pan:
- Return skillet to medium heat and pour in the white wine. Use a spatula to scrape the browned bits off the bottom; these carry tons of flavor. Let the wine simmer until reduced by half, about four minutes.
- Make the Roux and Garlic Butter Base:
- Add the minced garlic and cook for one minute until fragrant. Melt the butter and sprinkle in the flour little by little while stirring continuously. Cook for one to two minutes to eliminate the raw flour taste, stirring constantly to keep it smooth.
- Build the Sauce:
- Slowly add the prepared sauce mixture (half and half, broth, hot sauce, Dijon, soy sauce, herbs, and garlic salt) in small splashes to the roux, stirring without pause. Keep adding until all the sauce is incorporated. Bring this mixture to a gentle boil then reduce heat to low.
- Add Cheese and Finish Sauce:
- Stir in the cream cheese until melted and combined for extra creaminess. Gradually add the Parmesan cheese while stirring until melted and silky. Partially cover the skillet to keep warm while the pasta and broccoli drain.
- Combine and Serve:
- Add the cooked pasta, broccoli, and sausage back to the skillet. Gently toss to coat everything in the sauce and warm through. Remove from heat, stir in fresh lemon juice, then top with red pepper flakes and freshly cracked black pepper before serving.
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My favorite part is the Parmesan cheese grated fresh right into the sauce, which gives it a creamy texture and that nutty, sharp bite that makes this dish so satisfying. I remember my kids lighting up the first time they tasted it, like it was a special treat even though it comes together so easily.
Storage Tips
Keep leftovers in an airtight container refrigerated for up to three days or freeze in a sturdy container for up to three months. When reheating creamy pasta, use low microwave power or a gentle stovetop double boiler setup to prevent the sauce from separating or becoming grainy.
Ingredient Substitutions
If you do not have half and half, whole milk with a bit of extra butter or cream can work as a substitute. Chicken broth can be replaced with vegetable broth for a lighter vegetarian-friendly option, though you will need to swap out the sausage for plant-based alternatives. Dry white wine can be omitted or replaced with an equal part of broth for cooking.
Serving Suggestions
Serve this pasta with a crisp green salad tossed in lemon vinaigrette or some crusty no knead bread for dipping into that luscious sauce. A simple side of roasted cherry tomatoes or a light arugula salad with shaved parmesan would round out the meal perfectly.
Recipe FAQs
- → What type of sausage works best?
Ground sausage with a balance of flavors, whether mild, sweet, or hot, pairs well to complement the creamy sauce and broccoli.
- → Can I use frozen broccoli in this dish?
Yes, frozen broccoli works fine but thaw it beforehand and adjust cooking time slightly to maintain texture.
- → How does the white wine influence the flavor?
Simmering white wine in the pan after cooking sausage adds subtle acidity and depth, enhancing the sauce's richness.
- → Is cream cheese necessary in the sauce?
While optional, cream cheese enriches the sauce's creaminess and adds a smooth texture that blends beautifully with parmesan.
- → What pasta shapes are ideal for this dish?
Medium shell pasta is preferred as it holds the creamy sauce well, but orecchiette or rotini are great alternatives.
- → Can the sauce be prepared in advance?
Yes, the sauce can be made ahead and gently reheated, making it convenient for meal prep without sacrificing flavor.