Sausage And Broccoli With Pepperoncini Sauce Recipes

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SAUSAGE AND BROCCOLI WITH PEPPERONCINI SAUCE



Sausage and Broccoli with Pepperoncini Sauce image

Make pizza the next day with the leftover meat and vegetables.

Provided by Martha Stewart

Categories     Dinner Recipes

Time 35m

Number Of Ingredients 10

2 heads broccoli (about 2 1/2 pounds), cut into large florets
1/4 cup extra-virgin olive oil
Coarse salt
8 links sweet Italian sausage (about 2 pounds)
4 cloves garlic, thinly sliced
Large pinch of red-pepper flakes
1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
2 1/2 cups low-sodium chicken broth
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
Basic Polenta (Soft or Set), for serving

Steps:

  • Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.
  • Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.

BROCCOLI AND SAUSAGE CAVATELLI



Broccoli and Sausage Cavatelli image

Hot and spicy crowd pleaser!

Provided by Susan

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 7

1 pound spicy Italian sausage
½ cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

Steps:

  • In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
  • In the same skillet, cook garlic in olive oil until golden.
  • Meanwhile, bring a large pot 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.
  • In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 45.5 g, Cholesterol 45.3 mg, Fat 33 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 9 g, Sodium 470 mg, Sugar 3.2 g

BROCCOLI, RICE AND SAUSAGE DINNER



Broccoli, Rice and Sausage Dinner image

The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. -JoAnn Parmentier, Branch, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon canola oil
1 package (13 ounces) smoked turkey sausage, sliced
4 cups small fresh broccoli florets
2 cups water
1 can (14-1/2 ounces) diced tomatoes, drained
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 cups uncooked instant brown rice
1/2 cup shredded sharp cheddar cheese
Optional toppings: Reduced-fat sour cream and Louisiana-style hot sauce

Steps:

  • In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir until browned, 2-3 minutes. Stir in broccoli; cook and stir 2 minutes longer., Add water, tomatoes and seasonings; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir rice mixture and sprinkle with cheese. Let stand, covered, until liquid is almost absorbed and cheese is melted, about 5 minutes. If desired, serve with sour cream and hot sauce.

Nutrition Facts : Calories 276 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 853mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Spicy Sausage And Broccoli Pasta Recipe by Tasty image

This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.

Provided by Chris Salicrup

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 lb spicy italian sausage, casing removed
1 lb broccoli florets
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lb rigatoni
4 cups chicken stock
½ cup grated parmesan cheese, plus more garnish

Steps:

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
  • Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
  • Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
  • Divide the pasta between serving bowls and garnish with more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI



Sausage and Peppers Pasta With Broccoli image

The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound sweet Italian pork sausage, casings removed
1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
3 cloves garlic, thinly sliced
Kosher salt and pepper
1 pound rigatoni
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon red-pepper flakes

Steps:

  • 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.
  • 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, 1/2 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.
  • Serve the pasta with additional Parmesan for sprinkling on top.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams

ITALIAN-STYLE SAUSAGE AND PEPPERS



Italian-Style Sausage and Peppers image

In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound sweet Italian sausage links
3 bell peppers (green, yellow and/or red), sliced
1 large yellow onion, sliced into rings
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (24 ounce) jar Classico® Tomato and Basil Sauce
4 fresh Italian sandwich rolls

Steps:

  • Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
  • Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
  • Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
  • Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
  • Serve in bowls or on rolls as sandwiches.

Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g

SAUSAGE AND BROCCOLI PIZZA WITH PEPPERONCINI SAUCE



Sausage and Broccoli Pizza with Pepperoncini Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 6

1 pound store-bought or homemade pizza dough
All-purpose flour, for dusting
1 tablespoon extra-virgin olive oil
1/2 recipe Sausage and Broccoli with Pepperoncini Sauce, cooled
1/4 cup finely shredded Parmesan
Red-pepper flakes, for serving

Steps:

  • Preheat oven to 450 degrees. Place a rimmed baking sheet upside-down in oven and heat 5 minutes.
  • Meanwhile, stretch out dough on a lightly floured piece of parchment into a 12-by-16-inch rectangle, about 1/8 inch thick. Drizzle with oil and, using parchment, transfer to prepared baking sheet. Bake until puffed and golden, 8 to 10 minutes.
  • Scatter sausage and broccoli over crust; top with 1 cup pepperoncini sauce. Bake until toppings are heated through, about 5 minutes. Remove from oven; top with Parmesan. Transfer to a cutting board, slice, and serve with pepper flakes.

SAUSAGE AND BROCCOLI PASTA



Sausage and Broccoli Pasta image

I was craving pasta one night and couldn't find a recipe that looked good.. so i made up my own. Not bad, I think it has nice flavour. You can use fresh or frozen broccoli, but if you use frozen I recommend defrosting in the microwave for a minute or so, just so its not too cold.

Provided by JesseandRayye

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

500 g penne, cooked to al dente
1 lb hot Italian sausage
2 garlic cloves, chopped
1 small onion, chopped
1 (28 ounce) can diced tomatoes
2 cups broccoli
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried basil
1/2 teaspoon italian seasoning
1/4 cup parmesan cheese (optional)

Steps:

  • Boil pasta in salted water to al dente.
  • While pasta is boiling, remove casings from sausage and scramble fry with onions and garlic until no longer pink.
  • Add tomatoes, undrained, and bring to a boil.
  • Add salt, pepper, basil and Italian seasoning. Boil 1 minute.
  • Add broccoli and cook until soft.
  • Continue cooking to desired consistency (I like it a little runnier than most, I like to soak up sauce with bread).
  • Add half the parmesan cheese, and mix through (optional).
  • Toss pasta with sauce.
  • Serve hot and sprinkle with more parmesan, if desired.

BROCCOLI AND ITALIAN SAUSAGE BAKED RIGATONI



Broccoli and Italian Sausage Baked Rigatoni image

Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.

Provided by James Briscione

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter
1 pound mild Italian sausage, casing removed
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups milk
12 ounces shredded whole milk mozzarella (about 3 cups)
8 ounces shredded fontina cheese (about 2 cups)
Kosher salt and freshly ground black pepper
1 pound meze rigatoni
12 ounces broccoli, trimmed and cut into small florets (from 1 medium bunch)
1 cup panko breadcrumbs
2 tablespoons chopped parsley
1/4 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
  • Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
  • Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it's bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
  • Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
  • Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
  • Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.

SAUSAGE AND BROCCOLI WITH PEPPERONCINI SAUCE



SAUSAGE AND BROCCOLI WITH PEPPERONCINI SAUCE image

Categories     Broccoli

Yield 8 People

Number Of Ingredients 10

2 heads broccoli (about 2 1/2 pounds), cut into large florets
1/4 cup extra-virgin olive oil
Coarse salt
8 links sweet Italian sausage (about 2 pounds)
4 cloves garlic, thinly sliced
Large pinch of red-pepper flakes
1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
2 1/2 cups low-sodium chicken broth
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
Basic Polenta (Soft or Set), for serving

Steps:

  • Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes. Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces. Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.

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From completelydelicious.com


CHEESY BROCCOLI SAUSAGE PASTA SKILLET - THIS OLE MOM
2019-08-29 Add the smoked sausage, uncooked pasta, beef broth, garlic powder, onion powder, salt, pepper to the skillet with the broccoli. Stir and cover. Cook 5 minutes. Pour in the heavy whipping cream. Stir and push the broccoli down into the sauce with your spoon. Cover and cook for 12 minutes more. . Remove the lid and add 2-3 cups of shredded cheese.
From thisolemom.com


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