Description
This Bow-Tie Pasta with Sausage and Broccoli is a quick and delicious one-pan meal combining tender bow-tie pasta, savory Italian sausage, fresh broccoli, and sun-dried tomatoes in a light creamy sauce. Ready in just 30 minutes, this comforting dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons extra virgin olive oil
- 1 pound uncooked Italian sausage (removed from casings)
- 1 medium yellow onion, chopped (1 cup)
- Kosher salt
- 2 garlic cloves, finely chopped
- ½-1 teaspoon crushed red chili flakes (to taste)
- ½ cup moist sun-dried tomatoes, sliced into ¼-inch pieces
- 1 bunch broccolini, stems trimmed and sliced into bite-size pieces
Liquids and Dairy
- 2 cups chicken broth
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan cheese (plus more for serving)
Pasta
- 12 ounces dried short pasta (such as penne, bowties, or rigatoni)
Instructions
- Bring water to boil: Fill a large pot with water and bring it to a boil. Add 2-3 tablespoons kosher salt per 4 quarts of water so it tastes like the sea. This flavors the pasta while cooking.
- Cook the sausage: Heat a wide pan over medium-high heat and add the olive oil. Add Italian sausage and cook for about 5 minutes, breaking up the meat with a spoon, until no longer pink.
- Sauté the onion: Using a slotted spoon, transfer the cooked sausage to a plate, leaving the fat in the pan. Add the chopped onion and a splash of water or broth to the pan. Cook 1-2 minutes until softened and stirring to release browned bits.
- Add garlic, chili flakes, and sun-dried tomatoes: Stir in ½ teaspoon salt, garlic, crushed red chili flakes, and sun-dried tomatoes. Cook for a few seconds until fragrant.
- Simmer sauce with sausage and broth: Return the sausage to the pan, pour in the chicken broth, and stir well. Bring the sauce to a gentle simmer on medium heat.
- Cook pasta and broccoli: Add the pasta to the boiling salted water and cook for exactly 8 minutes (slightly undercooked). About 30 seconds before draining, add the broccolini to the boiling water. Drain both together.
- Combine pasta, broccoli, cream, and cheese: Add the drained pasta and broccoli to the pan with the sauce. Stir in the heavy cream and Parmesan cheese. Increase heat to medium-high and simmer for 5-8 minutes until the sauce thickens slightly.
- Serve: Portion into bowls and serve warm, topped with additional Parmesan cheese as desired.
Notes
- This recipe is a quick one-pan meal that’s perfect for busy weeknights.
- The pasta cooks slightly underdone in the boiling water because it finishes cooking in the sauce, resulting in a creamy texture.
- Use broccolini or broccoli depending on your preference for a nutritious green addition.
- Adjust crushed red chili flakes to control the heat level in the dish.
- Adding sun-dried tomatoes brings a sweet, tangy depth of flavor that complements the sausage.
Nutrition
- Serving Size: 1 serving
- Calories: 714 kcal
- Sugar: 8 g
- Sodium: 946 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 115 mg
