This Sausage Broccoli Pasta is the kind of weeknight meal you’ll keep coming back to—fast, wholesome, and full of flavor.
Juicy Italian sausage adds protein, while fresh broccoli provides fiber and vitamins, making it both satisfying and nutrient-rich.
With a touch of olive oil and Parmesan for good fats and rich taste, this dish is balanced, hearty, and ready in under 30 minutes—perfect for busy days or meal-prep nights.
30-Minute Sausage Broccoli Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet (for sausage and broccoli)
- 1 cutting board (for chopping broccoli and garlic)
- 1 sharp knife (for cutting broccoli and mincing garlic)
- 1 wooden spoon or spatula (for stirring)
- 1 box grater (for Parmesan cheese)
- 1 measuring cup (for pasta water)
Ingredients
- 8 oz ½ lb pasta shells
- 1 lb broccoli cut into small florets (about 3 small heads or 4 cups)
- 2 cloves garlic minced
- ½ cup Parmesan cheese freshly grated, plus more for serving
- 1 Tbsp olive oil
- ½ tsp red pepper flakes
- 1 lb Italian sausage
- 1 tsp kosher salt ½ tsp for pasta water, ½ tsp for broccoli mixture
- ¼ cup reserved pasta cooking water
Instructions
- Prepare the Pasta Water: Fill a large pot with water, leaving enough space at the top so it doesn’t overflow once the pasta is added. Place it over high heat and bring it to a rolling boil. Once boiling, add ½ teaspoon of kosher salt to season the water. This step ensures your pasta cooks evenly and absorbs flavor right from the start.
- Cook the Pasta Until Tender: Add the pasta shells to the boiling water and stir immediately to prevent sticking. Cook according to the package directions, usually about 8–10 minutes, until the pasta is just al dente (firm but cooked through). Before draining, carefully scoop out ¼ cup of the starchy pasta water using a heatproof measuring cup. This liquid will be used later to bind the sauce. Drain the pasta well and set aside.
- Chop and Prepare Ingredients: While the pasta cooks, prepare the other components. Cut the broccoli into small bite-sized florets, making sure they are fairly uniform so they cook at the same rate. Mince the garlic cloves into very fine pieces to help them release flavor quickly in the pan. Grate the Parmesan cheese and keep a little extra aside for topping later. Having everything prepped makes the cooking process smoother and stress-free.
- Heat Oil and Bloom Flavors: In a large skillet, pour in the olive oil and place it over medium-high heat. Once the oil shimmers, add the minced garlic and red pepper flakes. Stir constantly for about 30 seconds until the garlic becomes fragrant and just lightly golden. Be careful not to let it burn, as burnt garlic can turn bitter. This step builds the aromatic base of the dish.
- Brown the Italian Sausage: Add the Italian sausage to the skillet, breaking it apart with a wooden spoon or spatula into bite-sized crumbles. Cook for about 6–8 minutes, stirring occasionally, until the sausage is fully browned and no pink remains. As it cooks, the sausage will release flavorful oils that blend beautifully with the garlic and chili flakes, creating a savory foundation for the pasta.
- Steam and Soften the Broccoli: Once the sausage is cooked, add the broccoli florets directly to the skillet along with the reserved ¼ cup of pasta water. Sprinkle in the remaining ½ teaspoon of kosher salt. Cover the skillet loosely with a lid (or use a sheet of foil if you don’t have one) and let the broccoli steam for about 4–5 minutes, stirring occasionally. The steam will help soften the broccoli while keeping its bright green color and fresh flavor.
- Combine Pasta with Sauce Mixture: Add the drained pasta shells into the skillet with the sausage and broccoli mixture. Toss everything together gently but thoroughly so the pasta absorbs the savory juices and the sausage and broccoli are evenly distributed throughout. If the mixture seems a little dry, splash in an extra tablespoon or two of hot water or reserved pasta water to loosen it up.
- Incorporate Parmesan Cheese: Sprinkle the freshly grated Parmesan cheese into the pasta mixture. Stir continuously until the cheese melts and blends with the pasta water, creating a light, creamy coating that clings to each shell. This step not only adds richness but also balances the spice of the red pepper flakes with a nutty, salty flavor.
- Taste and Adjust Seasoning: Before serving, taste the pasta and adjust if necessary. If you prefer more heat, add a small pinch of extra chili flakes. For added richness, stir in a drizzle of extra olive oil. If the flavor needs a lift, a squeeze of fresh lemon juice can brighten the whole dish beautifully.
- Serve and Enjoy Immediately: Transfer the sausage broccoli pasta to individual serving bowls or a large platter. Top generously with more grated Parmesan cheese and, if desired, a sprinkle of fresh cracked black pepper or red pepper flakes for garnish. Serve warm and enjoy this hearty, protein-packed pasta that’s ready in just 30 minutes.
Notes
- Use freshly grated Parmesan instead of pre-shredded for the best flavor and creamy texture.
- Reserve pasta water—it helps create a silky sauce that binds everything together.
- Chop broccoli florets evenly to ensure quick, uniform cooking.
- Mild Italian sausage works well for families, but spicy sausage can be used for extra heat.
- This dish is best enjoyed fresh but can be stored and reheated with good results.
Chef’s Secrets for Best Flavor
The real secret to making this pasta shine lies in balancing textures and flavors.
Allow the garlic to bloom gently in olive oil without browning too much, as this sets the stage for a flavorful base.
Breaking the sausage into small crumbles ensures every bite is rich and savory while still mixing evenly with the broccoli and pasta shells.
Don’t skip the pasta water—it creates a natural, glossy sauce that helps the Parmesan melt into a creamy coating.
Finally, steaming the broccoli directly in the skillet keeps it tender but vibrant, adding freshness to balance the richness of the sausage.
Serving Suggestions and Pairing Ideas
This pasta is hearty enough to serve as a complete meal, but you can elevate it with simple sides.
A crisp green salad with lemon vinaigrette provides a refreshing contrast, while warm garlic bread or a rustic baguette is perfect for soaking up the cheesy sauce.
For a balanced dinner, pair with roasted vegetables such as zucchini, bell peppers, or asparagus.
If you’re serving guests, consider adding a glass of light red wine like Chianti or a crisp white wine such as Sauvignon Blanc for a restaurant-worthy experience.
Storage Tips for Longer Freshness
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pasta in a skillet over low heat with a splash of water or broth to loosen the sauce and restore creaminess.
Avoid microwaving for too long, as it may dry out the pasta and make the broccoli mushy.
This recipe is not ideal for freezing since the broccoli tends to lose its texture upon thawing, but it’s excellent for meal-prep if eaten within the week.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While shells hold the sauce well, penne, fusilli, or rigatoni also work beautifully. Choose a pasta shape with ridges or curves so it clings to the sausage and cheese.
2. What type of sausage is best?
Italian sausage is traditional, but you can use chicken sausage, turkey sausage, or even plant-based sausage for a lighter option. Just keep in mind that seasoning levels vary, so adjust spices to taste.
3. How can I make this recipe spicier?
If you enjoy extra heat, increase the red pepper flakes or use spicy Italian sausage. For a smoky kick, try adding a pinch of smoked paprika while cooking the sausage.
4. Can I add more vegetables?
Absolutely! This recipe is very versatile. Bell peppers, zucchini, mushrooms, or spinach can all be added. Simply sauté them with the sausage or steam them briefly along with the broccoli.
5. How do I make it lighter or healthier?
Swap regular sausage for lean chicken sausage, use whole wheat or chickpea pasta for extra fiber and protein, and reduce the cheese slightly. You’ll still get a satisfying, balanced dish with fewer calories and more nutrients.
