Sausage and Peppers Pasta With Broccoli
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1pound sweet Italian pork sausage, casings removed
- 1pound broccoli, cut into 1½-inch florets (about 4 cups)
- 2medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2½ cups)
- 3cloves garlic, thinly sliced
- Kosher salt and pepper
- 1pound rigatoni
- ½cup grated Parmesan (2 ounces), plus more for serving
- 2tablespoons fresh lemon juice (from about ½ lemon)
- ½teaspoon red-pepper flakes
Nutritional analysis per serving (4 servings)
982 calories; 47 grams fat; 13 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 41 grams protein; 1052 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
- Step 2
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, ½ cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
- Step 3
Serve the pasta with additional Parmesan for sprinkling on top.
Private Notes
Comments
Easy & tasty. I've made it twice. Once with sliced sausage in the casing, once by removing the casings (preferred). I also used Rigatoni once & Penne once. My suggestion, without really making any changes to ingredients, is to either double everything except the pasta & pepper flakes OR make as listed but only use half the box of pasta. I found that the pasta to ingredient ratio is way off, too much pasta & too little "stuff". I'd increase the broccoli in either case. Mushrooms would be good.
I've been making this simple thing the wrong way for years. Surprised, but it got great reviews from my guests Who would have guessed you could make this without onion? Added some sliced mushrooms.
I’ve made a version of this for my family for years! I use red/yellow/green peppers sliced long ways then sear slightly in a bit of hot olive oil, Add whole or halved fresh mushrooms, al dente broccoli florets, fresh garlic and sliced sweet (or red!) onions. (I occasionally will add hot Italian sausage which I cook separately but not all the time and I rarely add pasta - don’t need the carbs.) I sprinkle chunks of goat cheese towards the end of the cooking process & it’s delicious!
Great recipe. Very tasty. I only used half a box of pasta. Next time, I will add some tomato paste and use peas.
I followed the recipe to the letter (except for using 8oz of pasta instead of 16oz), and realized why people doctor it up. Very bland. Lots of work for little payoff. The parmesan I added in the last step congealed into a pasty, sticky, chewing-gum-like blob that would not incorporate. It took 20 minutes to scrub the glop off the pan, gumming up a dobie pad and a pair of rubber gloves so badly I had to throw them out. We haven't decided if we'll finish the leftovers. Such a waste of ingredients.
Use just half a pound of pasta. I like the idea of adding mushrooms also. BTW it took much longer than 20 minutes to throw together and I have a sink full of bowls.
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