Description

Creamy Sausage and Broccoli Pasta is a cozy skillet dinner with ground sausage, tender broccoli, shell pasta, Parmesan, garlic, and a smooth cream sauce. It is rich, savory, a little bright from lemon, and easy enough for a busy weeknight pasta night.

Ingredients

Sauce
¾ cup half and half
1 ¼ cups chicken broth
1 teaspoon hot sauce
1 teaspoon Dijon mustard
1 teaspoon soy sauce
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon basil
½ teaspoon parsley
¼ teaspoon garlic salt
Sausage/Pasta, etc.
1 teaspoon olive oil
1 pound ground sausage, hot, sweet, or mild
½ cup dry white wine
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons flour
1 tablespoon softened cream cheese, optional but recommended
¾ cup Parmesan cheese, grated
½ pound medium shell pasta
3 cups broccoli, fresh or frozen
2 teaspoons fresh lemon juice
For topping
Red pepper flakes, to taste
Freshly cracked pepper, to taste

Instructions

Mix the sauce base. Whisk the half and half, chicken broth, hot sauce, Dijon, soy sauce, onion powder, oregano, basil, parsley, and garlic salt in a measuring cup until smooth. Keep it nearby so the sauce comes together without stopping.
Brown the sausage. Heat olive oil in a large skillet over medium heat, then add the ground sausage. Cook for 6 to 8 minutes, breaking it into crumbles, until browned and cooked through.
Deglaze the skillet. Pour in the dry white wine and scrape up the browned bits from the bottom of the pan. Let it bubble for 3 to 4 minutes, until reduced and mellow.
Build the cream sauce. Add butter and garlic to the skillet and cook for 30 seconds, just until fragrant. Sprinkle in the flour, stir for 1 minute, then slowly pour in the sauce mixture while stirring until smooth and lightly thickened.
Cook the pasta and broccoli. Boil the shells in salted water until almost al dente, adding fresh broccoli during the last 3 minutes or frozen broccoli during the last 2 minutes. Reserve 1 cup pasta water, then drain.
Finish and serve. Lower the heat and stir in the cream cheese and Parmesan until melted. Toss in the pasta, broccoli, and lemon juice, adding splashes of pasta water until the sauce turns glossy and coats the shells. Top with red pepper flakes and cracked pepper.

Notes

Freshly grated Parmesan melts smoother than bagged cheese, so use it when you can. If skipping the wine, use extra chicken broth and add a small squeeze of lemon at the end for brightness. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth, milk, or half and half so the sauce loosens without breaking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 610 kcal

Keywords: sausage and broccoli pasta, creamy sausage pasta, broccoli pasta