Description
This Bow-Tie Pasta with Sausage and Broccoli is a quick and delicious one-pan pasta dish combining savory Italian sausage, tender broccolini, sun-dried tomatoes, and a light creamy sauce. Perfect for a comforting weeknight dinner, this recipe yields tender pasta simmered in a flavorful broth-based sauce enriched with heavy cream and Parmesan cheese, ready in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound uncooked Italian sausage (removed from casings)
- 1 medium yellow onion, chopped (about 1 cup)
- 1 bunch broccolini, stems trimmed and sliced into bite-size pieces
Dry and Canned Ingredients
- 12 ounces dried short pasta (such as penne, bowtie, or rigatoni)
- ½ – 1 teaspoon crushed red chili flakes (to taste)
- ½ cup moist sun-dried tomatoes, sliced into ¼-inch pieces
- 2 cups chicken broth
Oils, Dairy, and Seasonings
- 2 tablespoons extra virgin olive oil
- Kosher salt (about ½ teaspoon plus more for pasta water)
- 2 garlic cloves, finely chopped
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan cheese (plus extra for serving)
Instructions
- Prepare salted boiling water: Bring a large pot of water to a rapid boil. Add 2-3 tablespoons of kosher salt per 4 quarts of water until it tastes as salty as the sea. This will season the pasta properly as it cooks.
- Cook the Italian sausage: Heat a wide pan over medium-high heat and add the extra virgin olive oil. Add the sausage meat and cook, breaking it into chunks with a spoon, until no longer pink, about 5 minutes.
- Set sausage aside and sauté onions: Using a slotted spoon, transfer cooked sausage to a plate, keeping the rendered fat in the pan. Add the chopped onion along with a splash of water or broth to deglaze the pan. Cook for 1-2 minutes until the onions soften.
- Add aromatics and seasonings: Stir in ½ teaspoon kosher salt, finely chopped garlic, crushed red chili flakes, and sun-dried tomatoes. Cook just a few seconds until fragrant, careful not to burn the garlic.
- Simmer sauce base: Return the cooked sausage to the pan. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer while you prepare the pasta.
- Cook pasta and broccoli: Add the dried pasta to the boiling salted water and cook for exactly 8 minutes, slightly undercooking it. Add the broccolini to the boiling water about 30 seconds before draining.
- Finish pasta in sauce: Drain the pasta and broccoli together and add them to the pan with the sauce. Pour in the heavy cream and sprinkle the Parmesan cheese over the top. Increase heat to medium-high and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens slightly and the pasta finishes cooking.
- Serve: Dish the pasta into bowls and top with additional freshly grated Parmesan cheese. Serve warm immediately for best flavor.
Notes
- This recipe is perfect for a quick, one-pan dinner that is both comforting and hearty.
- Adjust the amount of crushed red chili flakes to your preferred level of heat.
- Broccolini can be substituted with broccoli florets if preferred.
- Use freshly grated Parmesan for the best flavor and texture.
- Make sure not to overcook the pasta initially, as it will finish cooking in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 714 kcal
- Sugar: 8 g
- Sodium: 946 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 115 mg
