Garlic Butter Sausage and Broccoli Penne

• 8 oz penne pasta
• 12 oz Italian sausage (sweet or spicy)
• 2 cups broccoli florets
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook penne according to package instructions; reserve 1/2 cup pasta water and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage, breaking into crumbles, and cook until browned.
3. 3 Push sausage to the sides and melt butter in the center. Add minced garlic, sauté until fragrant.
4. 4 Add broccoli florets to the skillet, stirring to coat with butter and garlic. Cook until tender.
5. 5 Add chicken broth to the skillet, scraping up any browned bits. Stir in Parmesan cheese until melted and sauce is creamy.
6. 6 Drain pasta and add to the skillet. Toss to combine, adding reserved pasta water as needed for consistency.
7. 7 Season with salt and pepper to taste, then garnish with fresh parsley before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for a tangy twist.
• Toss in some peas for added color and nutrients.

Substitutions

• Substitute Italian sausage with ground turkey for a leaner option.
• Use nutritional yeast instead of Parmesan for a vegan version.

Pairings

• Garlic bread
• Caesar salad
• Steamed asparagus

Nutrition

Tips

• Use whole wheat penne for a healthier twist.
• For extra flavor, toast the garlic in butter until golden before adding broccoli.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a little extra broth or water.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp Chardonnay or a hoppy IPA.

FAQ