Italian · Dinner
Sausage and Broccoli Pasta
Crumbled pork sausage browned with fennel seed and chili flakes, tossed with blanched broccoli and short pasta in a pecorino romano and white wine pan sauce bound with pasta water and garlic.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
667Calories
38.6gProtein
29.8gFat
59.1gCarbs
3.8gSugar
5.8gFiber
1134mgSodium
85mgChol
10.2gSat Fat
745mgPotassium
412mgCalcium
3.5mgIron
1.9mcgVitamin B12
52mgVitamin C
protein-rich
high-fiber
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Remove sausage casings and crumble meat; thinly slice garlic and lightly crush fennel seed with the flat of a knife.
2
Boil
Bring salted water to a rolling boil, add pasta and cook until just shy of al dente, then add broccoli for the final 2 minutes until bright green.
3
Sear
Heat olive oil in a skillet over medium-high heat. Add crumbled sausage and cook 5 to 6 minutes, breaking it apart, until browned and no longer pink with chili flakes and fennel seed.
4
Plate
Add drained pasta and broccoli with reserved pasta water and grated pecorino, toss over low heat until glossy. Season with salt and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz433g pork sausage, casings removed
- 5.2 oz150g short pasta such as orecchiette or shells
- 7 oz200g broccoli florets
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml dry white wine
- 1/2 tsp1/2 tsp chili flakes
- 1/2 tsp1/2 tsp fennel seed
- 2 oz56g pecorino romano
- 1/2 cup120ml pasta cooking water
- salt, to taste
- black pepper, to taste
