Broccoli and Sausage Pasta

    Recipe Picture:Broccoli and Sausage Pasta

    Broccoli and Sausage Pasta


    399 people made this

    Italian sausage and chilli flakes combine to create a taste explosion that is joined by pasta, broccoli and garlic.

    Makes: 8 

    • 500g spicy Italian sausage
    • 4 cloves garlic, crushed
    • 1/2 cup (125ml) olive oil
    • 500g cavatelli pasta or pasta of choice
    • 500g frozen broccoli
    • 1/2 teaspoon chilli flakes
    • 1/4 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a frypan fry sausage over medium heat until no longer pink then drain, slice and reserve.
    2. In the same frypan cook garlic in olive oil until golden.
    3. Meanwhile, bring a large saucepan of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time add broccoli; drain with pasta.
    4. In a large serving bowl toss together the sausage, olive oil and garlic, pasta and broccoli then add the Parmesan. Season with chilli flakes.
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    Reviews in English (296)


    Made this for dinner last nite, with a few changes. I used 2 lbs of sausage, (4 sausages, 1 hot, 3 mild).After cooking the sausages with 4 garlic cloves and 3/4 of a med onion, chopped, I cut the sausages into pieces about 1/4 inch thich,drained the grease, added fresh basil and a 28 oz can of whole tomatoes with basil,'squishing' the tomatoes. Also deglazed the pan with a little merlot. My husband and I really enjoyed it, the tomatoes made a great light tasting sauce. Used fresh grated parmesan. Blended well. We're having it again tonite. Yum!  -  31 Mar 2003  (Review from Allrecipes USA and Canada)


    WOW! Excellent recipe! My husbands new favorite! I added more garlic and more crushed red pepper. I always steam the broccoli and toss it with the pasta and sausage at the end. If the mixture isn't moist enough, I toss in additional broccoli steaming water to our level of moistness. I only use hot turkey italian sausage (for fat/calorie purposes) but real hot italian sausage is the most flavorful. I normally remove casings and cook the sausage until it's well cooked and crumbly. I'm not a huge salt fan but I do add salt to this dish to compliment the dish well. It was out of this world! Thank you Susan!  -  25 Jun 2002  (Review from Allrecipes USA and Canada)


    I changed this recipe around alittle. First I used chicken broth instead of oil. I also used sliced chicken sausage and omitted the red pepper flakes. My husband and I enjoyed it. Quick and easy.  -  16 Aug 2001  (Review from Allrecipes USA and Canada)

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