I’ve been making this sausage-and-broccoli pasta for quick weeknight dinners for years — it’s one skillet, full of savory Italian sausage, tender broccoli, and a creamy Parmesan sauce that comes together in about 25–30 minutes. It’s the kind of meal that feels comforting without being fussy, and it scales easily when guests arrive.
Why you’ll love this dish
This recipe hits a lot of home-run cooking notes: fast prep, family-friendly flavors, and an easy clean-up. Browned Italian sausage brings savory depth, broccoli adds bright color and fiber, and a touch of cream plus Parmesan turns everything silky without needing a complicated sauce. It’s great for busy weeknights, casual dinner guests, or when you want something more comforting than plain pasta.
“Perfect weekday comfort food: quick, forgiving, and always a hit with kids and adults alike.”
- Quick: ready in about 25–30 minutes from start to finish.
- Budget-friendly: pantry pasta + a pound of sausage fills four hungry people.
- Flexible: swap sausage type, pasta shape, or use frozen broccoli in a pinch.
- Crowd-pleaser: mild sausage keeps it approachable, or use spicy for more kick.
If you like substantial, comforting dinners that don’t take all evening, this recipe is a winner — and it pairs well alongside easy weeknight mains like a hearty chili on rotation.
How this recipe comes together
A quick overview before we dive into ingredients and steps so you know what to expect: cook the pasta until just al dente, brown crumbled Italian sausage, sauté garlic and optional red pepper flakes, add broccoli to wilt slightly, pour in chicken broth and heavy cream to make a pan sauce, toss the drained pasta into the skillet, finish with grated Parmesan and chopped parsley. Total hands-on time is short and most work happens in one skillet.
What you’ll need
- 8 ounces pasta (penne or rigatoni) — ridged shapes hold the sauce well.
- 1 tablespoon olive oil — for browning.
- 1 pound Italian sausage (mild or spicy), casings removed — pork or chicken sausage both work.
- 3 cloves garlic, minced — fresh for best flavor.
- 1/2 teaspoon red pepper flakes (optional) — add or skip depending on heat preference.
- 2 cups broccoli florets — fresh or frozen (see notes).
- 1 cup chicken broth — vegetable broth works for a lighter flavor.
- 1/2 cup heavy cream — for richness (see substitutions).
- 1/2 cup grated Parmesan cheese — freshly grated melts best.
- Salt and pepper to taste.
- Fresh parsley, chopped (for garnish).
Substitutions & notes:
- For a lighter dish, replace half the heavy cream with milk and add a teaspoon of cornstarch to thicken.
- Swap in turkey or chicken sausage to reduce fat.
- Frozen broccoli is fine — thaw and pat dry, or add a minute or two to the cooking time.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 8 ounces pasta according to package instructions until just al dente. Reserve 1/4 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 pound Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if there’s a lot.
- Stir in 3 minced garlic cloves and 1/2 teaspoon red pepper flakes (if using). Cook for 30–60 seconds until fragrant.
- Add 2 cups broccoli florets to the skillet. Sauté for 2–3 minutes until bright green and just tender. If using frozen broccoli, add 1–2 minutes extra.
- Pour in 1 cup chicken broth and 1/2 cup heavy cream. Stir and bring to a gentle simmer to let the sauce reduce slightly, 2–3 minutes.
- Add the cooked pasta to the skillet. Toss to combine, adding a splash of reserved pasta water if the sauce needs loosening.
- Stir in 1/2 cup grated Parmesan cheese. Taste and season with salt and pepper.
- Garnish with chopped fresh parsley before serving.
Best ways to enjoy it
- Plate the pasta in shallow bowls, spooning the creamy sauce over the top and finishing with extra Parmesan.
- Serve with a crisp green salad or a simple Caesar. For a crunchy contrast, toast slices of crusty bread rubbed with garlic.
- Wine pairing: a medium-bodied white like Pinot Grigio or a light red such as Chianti works nicely.
- For a complete weeknight menu, add a simple roasted vegetable and a quick dessert.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Store for up to 3–4 days.
- To reheat, warm gently on the stovetop over medium-low with a splash of chicken broth or milk to loosen the sauce, stirring until heated through. Microwave in 30-second bursts, stirring in between, adding liquid as needed.
- Freezing: you can freeze cooked sausage and broccoli separately, but cream-based sauces don’t always reheat with perfect texture after freezing. If you must freeze, put portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating; add a splash of broth and whisk while warming to re-emulsify.
- Food safety reminder: cool food quickly and keep at safe temperatures — don’t leave perishable foods out for more than two hours.
Pro chef tips
- Brown the sausage well. Maillard browning adds a lot of flavor. Break it into small pieces so every bite has meat.
- Use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents that prevent smooth melting.
- Reserve some pasta water. The starchy water helps the sauce cling to the pasta and brings the dish together.
- Don’t overcook the broccoli — aim for tender-crisp for texture contrast.
- If you want a brighter finish, grate a little lemon zest over the top just before serving.
- Looking for side-salad inspiration or a cold pasta option for potlucks? Try this autumnal salad for contrast: Fall Harvest Pasta Salad.
Creative twists
- Spicy kick: use hot Italian sausage or add an extra pinch of red pepper flakes.
- Veg-forward: add sautéed mushrooms, spinach, or sun-dried tomatoes.
- Cheese swap: finish with Pecorino Romano for a sharper note.
- Gluten-free: use GF penne or rigatoni and follow the same cook times per package.
- Lighter version: replace heavy cream with half-and-half and thicken slightly with a slurry of 1 teaspoon cornstarch + 1 tablespoon water.
- Change the shape: try orecchiette or shells to trap bites of sausage and broccoli.
Common questions
Q: Can I use frozen broccoli?
A: Yes. Thawed frozen broccoli works fine — pat it dry first to avoid watering down the sauce and add an extra minute or two when sautéing.
Q: Can I make this ahead for meal prep?
A: You can prepare components (brown the sausage, blanch broccoli, cook pasta) and store separately. Combine and finish with cream and Parmesan when reheating to preserve texture.
Q: Is this dish freezer-friendly?
A: Creamy pasta dishes don’t always reheat perfectly from frozen. If you want to freeze, keep sausage and broccoli separate from the cream-sauced pasta, and add the cream and cheese when reheating.
Q: How spicy does it get with red pepper flakes?
A: 1/2 teaspoon gives a mild, noticeable warmth. Reduce to 1/4 teaspoon or omit for no heat; or increase for a spicier dish.
Q: Can I make this vegetarian?
A: Replace sausage with a plant-based sausage or hearty beans, and use vegetable broth instead of chicken broth.
Conclusion
If you love the sausage-and-broccoli pairing, you might enjoy a slightly different regional take on the combo. For another excellent version using orecchiette, check out this recipe: Orecchiette with Sausage and Broccoli – Once Upon a Chef.
Sausage and Broccoli Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook 8 ounces pasta according to package instructions until just al dente.
- Reserve 1/4 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 pound Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes.
- Drain excess fat if there’s a lot.
- Stir in 3 minced garlic cloves and 1/2 teaspoon red pepper flakes (if using).
- Cook for 30–60 seconds until fragrant.
- Add 2 cups broccoli florets to the skillet.
- Sauté for 2–3 minutes until bright green and just tender. If using frozen broccoli, add 1–2 minutes extra.
- Pour in 1 cup chicken broth and 1/2 cup heavy cream.
- Stir and bring to a gentle simmer to let the sauce reduce slightly, 2–3 minutes.
- Add the cooked pasta to the skillet.
- Toss to combine, adding a splash of reserved pasta water if the sauce needs loosening.
- Stir in 1/2 cup grated Parmesan cheese. Taste and season with salt and pepper.
- Garnish with chopped fresh parsley before serving.