Description
This hearty Sausage and Broccoli Pasta recipe combines savory ground sausage with tender broccoli florets in a creamy, flavorful sauce made from half and half, chicken broth, Parmesan cheese, and a hint of white wine. The sauce is enriched with garlic, butter, cream cheese, and seasonings to create a comforting and satisfying meal perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Sauce Base
- ¾ cup half and half
- 1 ¼ cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- ¼ teaspoon garlic salt
Meat and Wine
- 1 teaspoon olive oil
- 1 lb. ground sausage (hot, sweet, or mild)
- ½ cup dry white wine
Roux and Flavorings
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 tablespoon softened cream cheese (optional but recommended)
- ¾ cup Parmesan cheese, grated
Pasta and Vegetables
- ½ pound medium shell pasta
- 3 cups broccoli florets (fresh or frozen)
Finishing Touches
- 2 teaspoons fresh lemon juice
- Red pepper flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare Sauce Ingredients: Combine half and half, chicken broth, hot sauce, Dijon mustard, soy sauce, onion powder, oregano, basil, parsley, and garlic salt in a large measuring cup with a spout. Set aside. Measure all other ingredients before starting the cooking process.
- Cook Sausage: Heat olive oil in a large skillet over medium-high heat. Add ground sausage and cook, breaking it up and stirring, until fully cooked through, about 7 minutes. Remove sausage from skillet and set aside. Turn off heat. You can reserve the sausage drippings to use instead of butter later.
- Boil Pasta Water: While continuing with the sauce, bring a separate large pot of salted water to a boil for the pasta.
- Deglaze Skillet: Add the dry white wine to the skillet used for the sausage. Set heat to medium and use a silicone spatula to scrape up any browned bits from the bottom of the pan. Simmer the wine until it reduces by half, approximately 4 minutes.
- Add Garlic and Make Roux: Stir in the minced garlic and cook for 1 minute. Melt butter in the skillet and gradually sprinkle in the flour, stirring continuously to combine. Cook the roux for 1-2 minutes until the raw flour smell disappears.
- Cook Pasta and Broccoli: Add the pasta to the boiling salted water and set a timer according to package instructions. Add broccoli florets during the last 3-5 minutes of cooking if fresh, or 2-4 minutes if frozen. Drain pasta and broccoli together once cooked.
- Add Sauce Mixture: Slowly add the prepared sauce mixture from the measuring cup to the skillet in small splashes, stirring continuously to maintain sauce thickness. Bring to a boil, then reduce heat to low.
- Incorporate Cheeses: Stir in the cream cheese until combined. Gradually add the grated Parmesan cheese while stirring continuously. Partially cover the skillet to keep warm until pasta is ready.
- Combine Everything: Add the drained pasta, broccoli, and cooked sausage back into the skillet. Stir well to combine and heat everything through evenly.
- Finish and Serve: Remove skillet from heat. Stir in fresh lemon juice. Sprinkle with red pepper flakes and freshly cracked black pepper to taste. Serve immediately and enjoy!
Notes
- You can choose hot, sweet, or mild sausage depending on your spice preference.
- Dry white wine adds depth to the sauce; you can substitute chicken broth if you prefer no alcohol.
- Medium shell pasta holds the sauce well, but other shapes like penne or rotini can also be used.
- Fresh or frozen broccoli both work; adjust cooking time accordingly.
- Using sausage drippings instead of butter for the roux adds extra flavor.
- The cream cheese is optional but adds richness and smoothness to the sauce.
