Smoked Sausage and Broccoli Cheddar Pasta

• 8 oz smoked sausage, sliced
• 12 oz pasta (penne or rigatoni)
• 4 cups broccoli florets
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp butter
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Salt to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned.
3. 3 In the same skillet, add butter and minced garlic, sauté until fragrant.
4. 4 Add broccoli florets to the skillet, cooking until tender but still vibrant.
5. 5 Pour in heavy cream, stirring to combine. Season with black pepper, paprika, and a pinch of salt.
6. 6 Reduce heat to low and stir in cheddar cheese until melted and sauce is smooth.
7. 7 Combine cooked pasta with the sausage and broccoli mixture, tossing to coat.
8. 8 Sprinkle with Parmesan cheese before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Vegetable peeler

Variations

• Add a splash of hot sauce for a spicy kick.
• Swap out broccoli for cauliflower for a low-carb option.

Substitutions

• Use turkey sausage for a leaner option.
• Substitute half-and-half for heavy cream to lighten up the dish.

Pairings

• A crisp Chardonnay complements the richness.
• Serve with a tangy coleslaw on the side.

Nutrition

Tips

• For extra flavor, crisp up the sausage slices before adding garlic.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple green salad.
• Serve with garlic bread for extra indulgence.

FAQ