One Pot Sausage Broccoli Pasta
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This sausage broccoli pasta is the most delicious bite of food you will eat all week long and it’s made with just 10 ingredients!
This is the best one pot pasta meal you can make for a quick weeknight dinner, and it has a delicious flavor combination.
This recipe is nostalgic for me; my mom would always make simple weeknight pasta dishes, and her sausage broccoli pasta is a classic that I had time and time again growing up.
I adjusted her recipe slightly so it could be made even quicker and with less clean up, and this one-pot sausage broccoli pasta will not disappoint!!
Liz & Tyler’s Tips for the Best Sausage Broccoli Pasta
- Sweet italian sausage is the best meat for this recipe, you can also use hot italian sausage if you prefer spicy dishes. Ask your supermarket for ground italian sausage that is not in the casing for a quicker cooking process!
- Chop up extra broccoli stems for added vegetables in this dish; it gives the recipe a nice balance of texture with the cheesy pasta and sausage!
Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil
Sausage: Sweet italian sausage is our favorite type of sausage for this recipe but feel free to use hot italian as well! If you can’t find ground sausage but can get sausage links, you can easily cut the casings and add the ground sausage to the pan.
Pasta: We experimented with ditalini pasta noodles for this recipe and absolutely loved the texture it provided, you can easily use other pasta shapes like orzo, orecchiette, penne pasta, or even fusilli.
Wine: White wine is ideal but also optional for this recipe; it adds some nice flavor, but can be omitted if you have a dietary restriction.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Onion and Garlic: Fresh chopped onion and garlic work best, but feel free to substitute with 1 teaspoon garlic powder and onion powder.
Broccoli: Diced fresh broccoli heads and stems work great for this recipe. You could choose to use frozen broccoli as well, but I would add it at the end and cook for two minutes so it doesn’t get mushy.
Spices: Dried oregano and crushed red pepper flakes are the only spices, and give this great flavor. Dried rosemary and thyme could also work well for this recipe.
Parmesan Cheese: Fresh grated parmesan cheese is the best, but any grated parmesan cheese will work well.
How to Make Sausage Broccoli Pasta
- Heat oil in a large sauté pan over medium-high heat, add the sausage, and cook for about 10 minutes until browned. Crumble it apart.
- Reduce the heat to medium and add the onion and garlic, cooking for about 3 minutes until softened, then stir in the pasta and wine and cook for 2 minutes.
- Add the chicken stock and stir well, then mix in the broccoli and spices, cover, and cook for 10 minutes, stirring occasionally to prevent the pasta from sticking.
- Once the pasta is cooked, remove it from the heat and mix in the Parmesan. Serve and enjoy!
storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: We don’t recommend freezing this recipe as the pasta will get mushy when thawing.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
One Pot Sausage Broccoli Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground sweet Italian sausage
- ¼ cup diced white onion
- 1 tablespoon minced garlic
- 2 cups dry ditalini pasta 8 ounces
- ½ cup white wine
- 3 cups chicken stock
- 1 pound diced broccoli florets and stems
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ¾ cup grated Parmesan
Instructions
- Heat a large sauté pan over medium high heat. Add the olive oil to the pan.
- Add the sausage to the pan. Cook over medium high heat for 10 minutes or until sausage starts to brown. Break apart the sausage with a spatula while it’s cooking.
- Once the sausage has browned, turn the heat down to medium. Add the white onion and garlic to the pan. Cook for 3 minutes or until the onion and garlic begins to soften.
- Add the pasta and white wine to the pan. Stir together and cook for 2 minutes.
- Add the chicken stock to the pan and mix together well.
- Add the broccoli, oregano and red pepper to the pan. Mix together well and cover with the lid.
- Cook for 10 minutes, stirring occasionally so the pasta doesn’t stick to the pan.
- Once the pasta has absorbed the liquid, remove from the heat and add the Parmesan cheese.
- Mix together, serve and enjoy!
Notes
- Sweet Italian sausage or hot Italian sausage work well. We buy sausage in casings already, but you can also buy ground sausage, and you won’t have to cut open the casings before cooking.
- Ground beef, turkey, or lamb are great substitutes for sausage if you’re looking for something lower fat.
- Ditalini pasta is a different pasta shape and is fun to eat. Easily swap this out for orecchiette, elbows, or rotini.
This was SO good and super easy!! We added in some microgreens too. Fantastic weeknight meal. I added 11 oz of pasta and a tiny bit more broth to stretch this to 4 meals for my husband and I since dinner is our biggest meal of the day. And some more pepper flakes since we used mild Italian sausage!
Excellent! Kids even liked it! Made it exactly as written. Quick & easy recipe. We will definitely make again!
This recipe was so easy to throw together and turned out delicious! Great leftovers too.
Great dish! Very light for these warmer nights we have finally been getting. I did not have any wine so skipped that and it still was delicious! The entire family enjoyed this. Love this couple’s one pot meals; they really save on time and energy in the kitchen for a busy mom!
My entire family loves this recipe, and I love that it is quick and easy to throw together. Everyone asked for this to be put in the regular rotation on busy sports nights. This recipe yields a good amount, but with 4 hungry boys, everyone going back for a second and thirds, there has not been a leftover in sight. I will definitely be in doubling from here on out. I bet it will be great lunch the next day!
This was fast, easy and absolutely delicious! Will be making this on a regular basis. Thank you for sharing it.
Hi There,
I would like to make this recipe with a chickpea pasta. Has anyone tried that? I’m just wondering if I’d need to change anything.
Thanks so much!
I’m sorry but I haven’t tried this with chickpea pasta. I feel like it can get gummy/mushy quickly. Maybe you can try using a little less broth and adding as necessary? That would be my best guess. Let me know how it comes out!
This sounds delicious. I might try it with GF pasta, I’ll be brave …. Haha
Please let me know how it turns out!! I would love any insight!
This looks super tasty. Can’t wait to try it!
I’m making this for my next dinner, but the ingredient list for the pasta says 2 cups 8 ounces. Is it two cups (16 ounces total) or 8 ounces total?
This recipe was so yummy. I was worried about not adding cheese (can’t eat it right now sadly) but it was still so good without it. Highly recommend making it