Sausage and Peppers Pasta With Broccoli
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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 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!
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.
Super easy recipe! You can basically use any sausage for this. I used Hatch chile mango flavored sausages and it was super flavorful already without the cheese (for a non-dairy version).
I had food I wanted to use up in my frig, so I also saluted onion, mushrooms and used frozen broccoli. The added ingredients made for a heartier dish with the whole box of pasta. My family loved it. Today I have leftover grilled chicken and veggies. I think I’ll try this recipe using my leftovers.
I added pine nuts… yum!