Italian Sausage and Broccolini Pasta

Sausage Broccolini Pasta is a simple, satisfying Italian-inspired dish that comes together in about 30 minutes using just a few thoughtful ingredients. The combination of crumbled Italian sausage, tender broccolini, and chewy orecchiette makes a comforting midweek meal the whole family will enjoy.

This recipe is hearty without being complicated, perfect for busy evenings when you want a flavorful dinner on the table fast.

The key to this dish is using crumbled sausage to build a bold, savory base quickly. Paired with slightly sweet broccolini and orecchiette — a dense, dome-shaped pasta that catches sauce perfectly — the flavors balance beautifully. Orecchiette, traditionally made from durum wheat semolina and water, provides the ideal texture to hold the sausage and vegetable pieces.

Broccolini is an excellent vegetable for this pasta: it cooks quickly, has a sweeter flavor than standard broccoli, and keeps the meal nutritious. This recipe is a great way to introduce broccolini to picky eaters by combining it with familiar, comforting flavors.

For complete ingredient quantities and full instructions, see the printable recipe card below in the recipe section.

Ingredients

• Extra virgin olive oil — adds flavor to the light sauce; regular olive oil can be used if needed.
• Italian sausage — choose mild, sweet, or spicy depending on your taste. The sausage provides most of the dish’s savory depth.
• Garlic — fresh garlic brings aroma and a gentle punch to the sauce.
• Chicken stock — homemade or store-bought to deglaze the pan and create a light sauce.
• Rosemary — a sprig of fresh rosemary or a pinch of dried rosemary adds an herbal note.
• Salt and black pepper — to season to taste.
• Orecchiette — a short, cupped pasta that holds the sausage and broccolini well. Other short pastas will also work.
• Broccolini — tender stalks and small florets cook quickly and add color, texture, and nutrition.
• Pecorino Romano cheese — salty, sharp sheep’s-milk cheese to finish the dish. Parmesan can be substituted.

See the recipe card below for exact quantities.

Instructions

Follow these straightforward steps to make Sausage Broccolini Pasta.

1. Bring a large pot of water to a rolling boil and salt it generously.
2. Wash the broccolini and cut the stalks into ½ inch (1–1.5 cm) pieces, leaving the florets whole.
3. Remove the sausage casings and crumble the meat with a fork or your hands.
4. Warm the olive oil in a large skillet over medium heat. Add the sliced garlic and cook gently until fragrant, taking care not to brown it too much.
5. Add the crumbled sausage to the skillet, breaking it up and frying until it is no longer pink and begins to brown.
6. Pour in the chicken stock and add the rosemary, salt and freshly ground black pepper. Reduce the heat and let the sauce simmer while the pasta cooks.
7. Add the pasta to the boiling water and cook according to package instructions until al dente. In the last three minutes of cooking, add the broccolini to the pasta pot. Reserve a cup of the starchy pasta water before draining.
8. Drain the pasta and broccolini, then combine them in the skillet with the sausage sauce. Stir in the finely grated Pecorino Romano and add a splash of reserved pasta water if the sauce seems dry. Adjust seasoning to taste.
9. Serve immediately with an extra drizzle of olive oil and more grated Pecorino Romano.

Substitutions

• Cheese: grated Parmesan can replace Pecorino Romano for a milder finish.
• Vegetables: use broccoli florets or broccoli rabe (rapini) in place of broccolini; broccoli rabe is more bitter, so adjust seasoning accordingly.
• Sausage: pork and fennel sausages are a delicious alternative to standard Italian sausage.
• Pasta: if you don’t have orecchiette, try rigatoni, conchiglie (shells), or cavatelli.

Variation

• For heat, add red pepper flakes while cooking the sausage.
• Make the dish gluten free by substituting chickpea or other gluten free short pasta.
• Vegetarian option: omit sausage and add a spoonful of tomato paste or pan-roasted mushrooms for umami.

Storage

Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave or in a skillet with a splash of water to refresh the sauce. Freezing is not recommended, as the texture of the broccolini and pasta can change.

Tips for Success and FAQ’s

• Salt the pasta water well; it should season the pasta from the inside. For a pound (500 g) of pasta, a generous tablespoon or two of salt is common.
• Keep the garlic from burning by starting it in cold oil and heating slowly; lightly golden garlic is fragrant and pleasant, but burnt garlic tastes bitter.
• Reserve a cup of the pasta cooking water before draining. The starchy water helps bind the sauce and cheese into a silky emulsion if the dish becomes dry.

Serving Suggestions

Serve this pasta simply as a main course with extra grated Pecorino Romano and a drizzle of olive oil. It also pairs well with crusty garlic bread or a simple green salad for a fuller meal.

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