Best Broccoli and Sausage Pasta Recipe
This sausage broccoli pasta is true heaven to me. The gentle heat from the chilli, zing from the lemon and super savoury hit from the sausage is perfection on a plate.
Servings: 2 people
Ingredients
- 1 large head of broccoli (350 - 400 grams, cut into florets)
- 200 grams dried pasta
- 1 tablespoon olive oil
- 220 grams sausages see notes
- 2 garlic cloves finely chopped/minced
- ¼ - ½ teaspoon red pepper flakes
- 45 grams butter cubed
- 1.5 tablespoons lemon juice (plus zest to serve)
- ½ teaspoon black pepper
- 30 grams parmesan (VERY finely grated)
Instructions
- Boil the broccoli in well salted water for 2 minutes and remove with a slotted spoon or spider strainer into a colander. We want the broccoli water left behind to cook pasta in.
- Run the broccoli under cold water to stop it cooking. An optional step is to mash up half of it with a potato masher.
- Boil your pasta according to package instructions. I like to undercook it by a minute so it can finish cooking in the sauce. Reserve a cup of pasta water before draining.
- At the same time the pasta is cooking heat the oil in a large fry pan that will fit all the pasta in at the end. A medium-high heat.
- Squeeze the sausage meat out of the casings and fry for around 5 minutes until lightly golden, breaking it up into really small pieces with a wooden spoon. Turn heat down if burning.
- Add the garlic and red pepper flakes if using and stir through for 30 seconds until fragrant.
- Add broccoli and ½ cup pasta water, bring to a simmer and let it bubble away for 1-2 minutes. It should just be at a gentle simmer so adjust heat accordingly.
- Add butter, lemon juice and pepper and stir through to melt.
- Add the cooked pasta in and toss well, letting the sauce thicken up slightly for 2 - 3 minutes. There should be some liquid left but it should be reduced down by half.
- Arrange everything in the pan into a nice even layer. Lower the heat to low and sprinkle the finely grated parmesan onto the top, letting it gently melt undisturbed for 1-2 mins. I sometimes use a lid to cover the pan to help it along.
- Toss vigorously (high sided pans are useful here!) over and over until the sauce has thickened up. It will continue to thicken and coat the pasta off the heat. I find this one gets better a few minutes after as the pasta soaks up the sauce.
- Toss the lemon zest through then serve with extra parmesan on top.
- The video below will be really helpful!
Video
Notes
Sausages - I LOVE pork and fennel sausages for this but it will work with any flavor you love. 200 grams was 3 x sausages for me.
Red pepper flakes - Also known as chilli flakes. I only like a hint of heat in this so I only used ¼ tsp but use as much as you like for your spice preference.
Lemon - You'll want to zest it before squeezing juice for the sauce. You don't have to use zest to serve but it's a lovely touch.
Parmesan - To melt into a sauce nicely it needs to be grated super fine. With a microplane or the star side of a box grater. My personal preference is using a bullet smoothie maker to grind it down into a powder.
Salting water - This seasons the broccoli and the pasta so salt the water really well and don't use too much water. Check out my guide on cooking pasta for the perfect ratios!
Timing - Easiest way is to see how long your pasta will take to cook. Let's say it is 10 minutes. The sausage will take 5 - 6 minutes so you could put pasta onto boil a few minutes before starting the sausage. If your pasta is ready too early just reserve a cup of the water, drain then toss with a knob of butter to stop it sticking.
Want to try a vegetarian version? My broccoli pasta with garlic and lemon is incredible!