Italian
Sausage & Broccoli Pasta
Craggy Italian sausage and tender broccoli coat pasta in a light, glossy Parmesan sauce brightened with lemon.
4 servings · 8 minutes prep · 20 minutes cook
Ingredients
Pasta
- 12 oz, orecchiette or small shells
- 12 oz, mild; casings removed
- 12 oz, crowns cut into small florets; stems peeled and thinly sliced
- 2 tbsp, divided
- 3 cloves, thinly sliced
- 1/4 tsp
- 1/2 tsp, Diamond Crystal, plus more for the pasta water
- 1/2 cup, finely grated, plus more for serving
- 1 tsp, freshly squeezed
- 1 cup, reserved before draining; use as needed
Directions
Cook the Pasta and Broccoli
- Bring a large pot of generously salted water to a boil. Add pasta and cook according to its package timing. When 4 minutes remain before al dente, add broccoli. Scoop out pasta water, then drain.
Brown the Sausage
- Meanwhile, heat half of extra virgin olive oil in a large skillet over medium-high heat. Add italian sausage in small clumps and cook, turning and breaking it only once or twice, until craggy, deeply browned, and cooked through to 160°F (71°C), 6–7 minutes.
- Reduce the heat to medium. Add the remaining oil, garlic, and crushed red pepper flakes. Cook until the garlic is fragrant but not browned, about 30 seconds.
Finish the Pasta
- Add the drained pasta and broccoli, kosher salt, and half of the reserved pasta water. Toss vigorously, lightly crushing a few florets, until the liquid becomes glossy and coats the pasta, about 2 minutes.
- Remove the skillet from the heat. Add parmesan and lemon juice; toss vigorously, adding reserved pasta water a little at a time until the sauce is fluid and glossy. Serve immediately with additional Parmesan.
