Sausage, Broccoli & Chilli Pasta Recipe

Introduction

This sausage, broccoli, and chilli pasta is a vibrant and flavorful dish that combines spicy, creamy, and fresh elements in every bite. It’s perfect for a quick weeknight dinner that feels special without much fuss.

Ingredients

• 300g rigatoni
• 330g long-stemmed broccoli, any larger stems trimmed or halved
• 6 pork sausages, sausagemeat squeezed from its skins
• 1 tbsp olive oil
• 1 tsp chilli flakes
• 2 garlic cloves, crushed
• 2 tbsp parsley, leaves picked and finely chopped, stems finely chopped
• 3 tbsp crème fraîche
• ½ lemon, zested and juiced
• 1 red chilli, deseeded and finely sliced

Instructions

1. Step 1: Cook the rigatoni in a pan of boiling salted water following the pack instructions, adding the broccoli for the last 3-4 minutes until just tender. Drain, reserving a mugful of the cooking water.
2. Step 2: Meanwhile, put the sausagemeat and olive oil in a cold frying pan and cook over medium heat, stirring often for 6-8 minutes until the fat starts to render and the meat is golden and crisp. Remove to a bowl using a slotted spoon.
3. Step 3: Stir in the chilli flakes, crushed garlic, and chopped parsley stems, and cook for 2-3 minutes more until fragrant.
4. Step 4: Stir through the lemon zest, return the sausagemeat to the pan, then toss in the drained pasta and broccoli.
5. Step 5: Stir in the crème fraîche, lemon juice, and a splash of the reserved pasta cooking water, cooking for another minute until everything comes together.
6. Step 6: Serve in bowls topped with the finely sliced red chilli for an extra kick.

Tips & Variations

• Use spicy sausage for an extra heat boost or swap to a vegetarian sausage for a meat-free option.
• If you don’t have crème fraîche, sour cream or Greek yogurt works well as a substitute.
• Add toasted pine nuts or grated Parmesan on top for added texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or broth to loosen the sauce, as the crème fraîche may thicken upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne or rigatoni works well. Just adjust the cooking time according to the package instructions.

How spicy is this dish?

The heat level can be adjusted by the amount of chilli flakes and fresh red chilli used. You can reduce or omit these if you prefer milder flavors.

Sausage, Broccoli & Chilli Pasta Recipe

Print Recipe

★★★★★

4.7 from 98 reviews

A vibrant and flavorful pasta dish featuring rigatoni tossed with spicy pork sausage, tender broccoli, and a hint of chilli. Enhanced with garlic, parsley, crème fraîche, and fresh lemon for a creamy, zesty finish, this easy skillet meal comes together quickly for a satisfying weeknight dinner.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 300g rigatoni
• 330g long-stemmed broccoli, any larger stems trimmed or halved

Meat and Seasonings

• 6 pork sausages, sausagemeat squeezed from its skins
• 1 tbsp olive oil
• 1 tsp chilli flakes
• 2 garlic cloves, crushed
• 2 tbsp parsley, leaves picked and finely chopped, stems finely chopped

Finishing Ingredients

• 3 tbsp crème fraîche
• ½ lemon, zested and juiced
• 1 red chilli, deseeded and finely sliced

Instructions

1. Cook the pasta and broccoli: Boil a large pan of salted water and cook the rigatoni according to the package instructions. Add the broccoli during the last 3-4 minutes of cooking until just tender. Drain the pasta and broccoli together, reserving a mugful of the cooking water.
2. Cook the sausagemeat: While the pasta cooks, place the sausagemeat and olive oil in a cold frying pan. Cook over medium heat, stirring frequently for 6-8 minutes until the fat renders and the meat is golden and crisp. Use a slotted spoon to remove the sausagemeat to a bowl, leaving the fat in the pan.
3. Sauté aromatics: To the same pan, add the chilli flakes, crushed garlic, and parsley stems. Cook for 2-3 minutes until fragrant, stirring regularly.
4. Combine and finish the dish: Stir in the lemon zest, then return the cooked sausagemeat to the pan. Add the drained rigatoni and broccoli, tossing well to combine. Stir in the crème fraîche and lemon juice along with a splash of the reserved pasta cooking water. Cook for another minute until everything is heated through and the sauce slightly coats the pasta.
5. Serve: Divide the pasta among bowls and top with the finely sliced deseeded red chilli for extra color and heat.

Notes

• Use sausages with natural casings for best texture when scraping out the sausagemeat.
• Adjust chilli flakes and fresh red chilli to taste depending on your heat preference.
• Reserve pasta water helps loosen the sauce if it becomes too thick.
• This dish works well with other short pasta shapes if rigatoni is unavailable.
• Crème fraîche adds a creamy tanginess, but you can substitute with sour cream or Greek yogurt if preferred.

Keywords: sausage pasta, broccoli pasta, spicy pasta, easy dinner, one-pan pasta, Italian pasta recipe, weeknight meal