ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY
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
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 & BROCCOLI PASTA
Liven up midweek pasta with a fiery sausage and chilli hit
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
- Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.
Nutrition Facts : Calories 738 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.25 milligram of sodium
SAUSAGE & BROCCOLI PASTA WITH CHEESE
Get this sausage and broccoli pasta on the table in just 25 minutes. Add fennel seeds if you have them or look for sausages with fennel
Provided by Claire Thomson
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Heat 2 tbsp sunflower oil in a pan over a medium heat and fry the onion for 8-10 mins until soft and translucent.
- Squeeze the sausagemeat from the casings and crumble into the pan with the onion. Drizzle in 1 tbsp sunflower oil, turn up the heat to medium-high and fry until the sausagemeat has started to colour and turn slightly crisp in parts, about 5-6 mins. Lightly crush the fennel seeds using a pestle and mortar. Add the garlic and crushed fennel seeds to the sausagemeat and cook for 1 min more until fragrant, then remove from the heat and set aside.
- Bring a large pan of salted water to the boil and cook the pasta following pack instructions, or until al dente. Halfway through the cooking time, add the broccoli. When the pasta is ready and broccoli tender, drain in a colander, reserving a mugful of the cooking water.
- Stir the cooked broccoli and pasta into the sausage mixture in the pan until coated. Season well. Stir through the lemon juice, chilli flakes and a splash of the reserved cooking water to loosen if needed (or use 1 tbsp oil, if you like). Serve in bowls topped with the cheese.
Nutrition Facts : Calories 648 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 0.87 milligram of sodium
ORECCHIETTE PASTA, SAUSAGE, BROCCOLI RABE & FETA CHEESE
Official Contest Entry: Simply Potatoes 5Fix. This is a simple recipe that can be prepared very quickly. The sausage nests well with the pasta, the broccoli rabe blends well with the garlic and sausage flavors and the Feta tops it all off. Well balanced meal that sounds more difficult to make than it is.... Enjoy !!
Provided by markopolo65.droid
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large Saute Pan up to medium heat. Place in the EVOO, once it starts to dance, place in the garlic and anchovies. Combine together, being careful not to burn the garlic, should only take a few minutes. Keep Stirring. Add in the loose Sausage and fennel, continue stirring till the sausage is browned. Turn to low and hold.
- While the Sausage is cooking, add the salt to a large pot of water and bring to a boil. Add in the Orecchiette, set the timer for 5 minutes. Prep the broccoli rabe to small 1.5"x1.5" cuts. When the timer is up for the Pasta, add in the broccoli rabe and cook for 5 additional minutes. When pasta & broccoli are cooked, pull a cup of the water and save (it might be used in the next step).
- Turn the Sausage mixture back up to a medium heat. Drain the Pasta and Broccoli, add it to the Saute Pan and stir in with the Sausage (add in the water a little at a time to keep mixture moist). Burn-off the liquid after a few minutes (while turning the mixture) and add and cut in the Feta.
Nutrition Facts : Calories 776, Fat 30.8, SaturatedFat 9.2, Cholesterol 45.2, Sodium 1524.5, Carbohydrate 92.5, Fiber 7, Sugar 4.5, Protein 31.9
RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE
Make and share this Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions until al dente.
- Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
- In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
- Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
- Preheat a large skillet over medium-high heat with the EVOO.
- Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
- Really go at breaking the meat up; it will make a difference in the end.
- Cook the meat until brown, about 4 to 5 minutes.
- While the sausage is browning, prepare the broccoli.
- Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
- Once the sausage is brown, remove it to a paper-towel-lined plate.
- Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
- Add the garlic and red pepper flakes and continue to cook 2 minutes more.
- Add the sausage back to the skillet along with the chicken stock.
- Ladle in some cooking water from the pasta and bring up to a simmer.
- Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
- Add the lemon juice, parsley, and cooked, well-drained pasta.
- Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
- Turn the heat off, add the grated cheese, and toss to combine.
- To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
- Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.
PASTA WITH BROCCOLI AND SAUSAGE WITH A RICOTTA SURPRISE
Steps:
- Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
- In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come to room temp. The flavors of the cheese and lemon will develop as the cheese warms up.
- Preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up with the back of a wooden spoon into small bite-size pieces. Really go at breaking the meat up; it will make a big difference in the end. Cook the meat until brown, about 4 to 5 minutes. While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
- Once the sausage is brown, remove it to a paper-towel-lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the chicken stock. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley, and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add the grated cheese, and toss to combine.
- To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with hot pasta. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.
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