Broccoli And Sausage Pasta: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Skillet Penne with Broccoli and Crispy Sausage
A quick, veggie-forward pasta where browned plant-based sausage, tender broccoli, and a bright lemony broth come together into an easy, crowd-pleasing dinner.
This is the kind of weeknight pasta that feels deliberate without being fussy. Penne soaks up a light, pan-made sauce while broccoli florets stay bright and just-tender, offering a satisfying snap against the soft pasta. Plant-based Italian sausage is crumbled and fried until the edges are crisp, giving the dish a savory, meaty bite that keeps it hearty but still centered on vegetables.
The little technique wins make a big difference: reserve a cup of pasta water, let cherry tomatoes burst and release their juices, then deglaze the pan with vegetable broth so every browned bit lifts into the sauce. A squeeze of lemon and a handful of Parmesan emulsify with the starchy cooking water into a silky coating that clings to the noodles; red pepper flakes add just enough heat and fresh basil brightens the finish.
Practical and flexible—cook the sausage and onions ahead to shorten hands-on time, or use whatever market tomatoes and broccoli you have on hand. If the sauce tightens, whisk in reserved pasta water a splash at a time; for extra richness, stir in a knob of butter or a splash of cream. Ready in about 35 minutes, this recipe is forgiving, flavor-forward, and built for nights when you want something comforting but not heavy.
Ingredients
How to Make Broccoli And Sausage Pasta
- Bring a large pot of water to a rolling boil; add 1 tsp kosher salt and the penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat; crumble the plant-based Italian sausage into the pan and cook, stirring occasionally, until browned and slightly crisp at the edges, about 6–8 minutes.
- Push the cooked sausage to one side of the pan, add the remaining 1 tbsp olive oil and the diced yellow onion; sauté until translucent, 3–4 minutes, then add minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the cherry tomatoes to the skillet and cook until they begin to soften and release juices, 2–3 minutes; pour in the vegetable broth and bring to a gentle simmer to deglaze the pan.
- Meanwhile, steam or blanch the broccoli florets: add them to the boiling pasta water during the last 3 minutes of the pasta cooking time, then scoop them out with a slotted spoon and transfer to the skillet (or blanch in a separate pot and drain).
- Add the drained pasta to the skillet with the sausage, tomatoes, and broccoli; squeeze in the juice of the lemon and add 1–2 tbsp of the reserved pasta water, tossing to combine. Add more pasta water as needed to create a light sauce that coats the pasta.
- Remove the skillet from the heat and stir in the grated Parmesan and chopped fresh basil until the cheese melts into the sauce; taste and adjust seasoning with kosher salt and black pepper.
- Serve immediately with an extra sprinkle of Parmesan and a few torn basil leaves. Leftovers keep 2–3 days refrigerated; reheat gently with a splash of water or broth to loosen the sauce.
Recipe Card
Broccoli And Sausage Pasta
Broccoli And Sausage Pasta: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of water to a rolling boil; add 1 tsp kosher salt and the penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat; crumble the plant-based Italian sausage into the pan and cook, stirring occasionally, until browned and slightly crisp at the edges, about 6–8 minutes.
- Push the cooked sausage to one side of the pan, add the remaining 1 tbsp olive oil and the diced yellow onion; sauté until translucent, 3–4 minutes, then add minced garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the cherry tomatoes to the skillet and cook until they begin to soften and release juices, 2–3 minutes; pour in the vegetable broth and bring to a gentle simmer to deglaze the pan.
- Meanwhile, steam or blanch the broccoli florets: add them to the boiling pasta water during the last 3 minutes of the pasta cooking time, then scoop them out with a slotted spoon and transfer to the skillet (or blanch in a separate pot and drain).
- Add the drained pasta to the skillet with the sausage, tomatoes, and broccoli; squeeze in the juice of the lemon and add 1–2 tbsp of the reserved pasta water, tossing to combine. Add more pasta water as needed to create a light sauce that coats the pasta.
- Remove the skillet from the heat and stir in the grated Parmesan and chopped fresh basil until the cheese melts into the sauce; taste and adjust seasoning with kosher salt and black pepper.
- Serve immediately with an extra sprinkle of Parmesan and a few torn basil leaves. Leftovers keep 2–3 days refrigerated; reheat gently with a splash of water or broth to loosen the sauce.
Nutrition
- Carbohydrates
- 79
- Saturated Fat
- 4.5
- Sodium
- 1125
- Fiber
- 9
- Unsaturated Fat
- 30.5
- Protein
- 34
- Fat
- 35
- Cholesterol
- 13
- Trans Fat
- 0
- Calories
- 730
- Sugar
- 3