Fusilli with Broccoli and Sausage


Some nights I rely on a simple pasta mixed with vegetables for dinner. Most recently, I added sausage to the mix. Fusilli with Broccoli and Sausage is perfect for chilly nights when you want something comforting for dinner. The sausage gives this dish a flavor boost while the crisp broccoli makes it so fresh tasting. I added a little cheese and lemon for some brightness, and we all agreed that this dish is a winner.


Ingredients for Fusilli with Broccoli and Sausage:


1 pound fusilli, cooked according to package instructions

1 1/4 cups reserved pasta water

1 1/2 pounds broccoli florets, cut into smaller equally sized florets

1 pound Italian Sausage, casings removed

6 tablespoons olive oil

6 cloves garlic, minced

2/3 cup grated parmesan cheese, plus cheese for serving

1/4 teaspoon crushed red pepper

zest and juice of 1 lemon

kosher salt

black pepper


Time-Saving Tip: Grate the cheese in advance and juice and zest the lemon in advance.


Let's see what we need.


We're ready to cook.


Cook the sausage in a non-stick pan; with a wooden spoon, break up the pieces, as it cooks. Once the meat is brown, transfer it to a dish and discard the liquid.


While the pasta is cooking, start cooking the broccoli. Wipe out the pan and add the oil and broccoli to the pan; season with one teaspoon salt and 1/2 teaspoon black pepper. Saute on medium-high for a few minutes until the broccoli is bright green, and desired tenderness is reached. I like mine slightly crispy. Add the garlic and red pepper and stir until fragrant.


Return the drained pasta to the pot and fold in the broccoli and sausage. Pour in the reserved water and cheese; stir over low heat until everything is incorporated. Turn off the heat and stir in the lemon juice and lemon peel; season with salt and pepper.


It's ready! Fusilli with Broccoli and Sausage is so delicious. Whenever I prepare it everyone loves it and it disappears so quickly. Give this a try and I know you'll love it.


Enjoy!


Fusilli with Broccoli and Sausage

main

  • 1 pound fusilli, cooked according to package instructions

  • 1 1/4 cups reserved pasta water

  • 1 1/2 pounds broccoli florets, cut into smaller equally sized florets

  • 1 pound Italian Sausage, casings removed

  • 6 tablespoons olive oil

  • 6 cloves garlic, minced

  • 2/3 cup grated parmesan cheese, plus cheese for serving

  • 1/4 teaspoon crushed red pepper

  • zest and juice of 1 lemon

  • kosher salt

  • black pepper

  • Cook the sausage in a non-stick pan; with a wooden spoon, break up the pieces, as it cooks. Once the meat is brown, transfer it to a dish and discard the liquid.

  • While the pasta is cooking, start cooking the broccoli. Wipe out the pan and add the oil and broccoli to the pan; season with one teaspoon salt and 1/2 teaspoon black pepper. Saute on medium-high for a few minutes until the broccoli is bright green, and desired tenderness is reached. I like mine slightly crispy. Add the garlic and red pepper and stir until fragrant.

  • Return the drained pasta to the pot and fold in the broccoli and sausage. Pour in the reserved water and cheese; stir over low heat until everything is incorporated. Turn off the heat and stir in the lemon juice and lemon peel; season with salt and pepper.

  • Time-Saving Tip: Grate the cheese in advance and juice and zest the lemon in advance.


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