One Pot Italian Sausage & Broccoli Pasta
A filling and flavorful weeknight pasta.
Ethan ChlebowskiIngredients
Aromatics & add ins
- Garlic3 cloves
- Hot cherry peppers3 peppers
- Hot Italian sausages, de-cased2 links250 g
- Baby broccoli, chopped1 bunch
- White winea splash
Pasta & cooking liquid
- Pasta170 g1/3 lb
- chicken stock, or wateras needed
- Saltto taste
Garnishes
- Parmesan, grated40 g
- Olive Oila drizzle
Method
Step 1: Heat the stock & chop vegetables
Place the stock in a pot on medium-high heat or warm it up in the microwave. Set aside until step 3.
Chop the broccoli into pieces, thinly slice the garlic, and dice the cherry peppers.
Step 2: Sauté the sausage & vegetables
Set a wok or saucier over medium-high heat, add a small drizzle of olive oil, and add the sausage removed from the casing. Break it apart with a potato masher and until cooked through.
Then transfer it to a bowl, keeping as much fat in the pan as possible.
Add the garlic and diced peppers and sauté for 30 seconds. Add the broccoli with a sprinkle of salt and cook for 2-3 minutes stirring occasionally. Remove and add to the same bowl as the sausage.
Step 3: Deglaze pan & boil the pasta
Pour in a splash of white wine to the pan. Add the dried pasta to the wok with just enough chicken stock to cover it. It should quickly.
Cook the pasta until al dente, adding more stock if it too fast before the pasta is done.
By the end, the pasta should be cooked through, and the stock should be significantly reduced to a sauce-like consistency.
Step 4: Add cheese, combine everything together, and serve
Turn off the heat and add the parmesan cheese. Stir until the sauce comes together and is . To thicken, reduce it to your desired consistency.
Once thickened to your liking, add the sausage and broccoli mixture and stir to combine.
Serve immediately with extra parmesan cheese on top and a drizzle of olive oil.
“I almost exclusively use the Risotto style pasta technique when I make pasta at home. It's incredible for home cooks because it takes about 20 minutes from start to finish, the sauce forms in the pan, and it's adaptable for any pasta situation.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
Can I use a different add ins?
Yes - throw in whatever vegetables & cooked meat you have. The key is to cut them into a similar shape to the pasta you are using. This recipe is meant to be a framework to make all kinds of pasta dishes. Get creative!
Do I have to use white wine to deglaze the pan?
You can just use extra stock or water, but you might want to add a splash of vinegar to the pasta to taste to add that element (wine brings acidity, which balances the dish).