Description
This Bow-Tie Pasta with Sausage and Broccoli is a quick and flavorful one-pan meal that combines tender Italian sausage, fresh broccolini, and sun-dried tomatoes in a creamy Parmesan sauce. Perfect for a hearty weeknight dinner, it delivers balanced flavors and textures in just 30 minutes.
Ingredients
Scale
Meat and Seasonings
- 1 pound uncooked Italian sausage, removed from casings
- Kosher salt, to taste (about ½ teaspoon plus salted pasta water)
- ½-1 teaspoon crushed red chili flakes, to taste
Vegetables and Aromatics
- 1 medium yellow onion, chopped (about 1 cup)
- 2 garlic cloves, finely chopped
- ½ cup moist sun-dried tomatoes, sliced into ¼-inch pieces
- 1 bunch broccolini, stems trimmed and sliced into bite-size pieces
Liquids and Dairy
- 2 tablespoons extra virgin olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan cheese, plus more for serving
Pasta
- 12 ounces dried short pasta (such as penne, bowties, or rigatoni)
Instructions
- Boil the Pasta Water: Bring a large pot of water to a rolling boil. Add 2-3 tablespoons of kosher salt per 4 quarts of water until it tastes like seawater. This will season the pasta properly.
- Cook the Sausage: Heat a large wide pan over medium-high heat and add the olive oil. Add the Italian sausage, breaking it into chunks with a spoon, and cook until no longer pink, about 5 minutes. Remove the meat with a slotted spoon to a plate, leaving the fat in the pan.
- Sauté the Onion: To the same pan with the sausage fat, add the chopped onion along with a splash of water or chicken broth. Stir to release any browned bits from the bottom and cook for 1-2 minutes until softened.
- Add Garlic and Tomatoes: Stir in ½ teaspoon kosher salt, the minced garlic, crushed red chili flakes, and sliced sun-dried tomatoes. Cook for a few seconds until fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Return the cooked sausage to the pan, add the chicken broth, and stir. Bring the mixture to a gentle simmer while the pasta cooks.
- Cook Pasta and Broccolini: Add the dried pasta to the boiling salted water and cook for exactly 8 minutes, keeping it slightly undercooked. Add the broccolini to the pasta water about 30 seconds before draining. Drain both together.
- Combine and Finish: Add the drained pasta and broccolini to the pan with the sauce. Pour in the heavy cream and sprinkle the Parmesan cheese on top. Increase heat to medium-high and simmer for 5-8 minutes, stirring occasionally, until the sauce thickens slightly and the pasta finishes cooking.
- Serve: Dish into bowls and serve warm, topped with extra freshly grated Parmesan cheese.
Notes
- This recipe is ideal for a quick, satisfying dinner cooked mostly in one pan for easy cleanup.
- You can substitute broccolini with regular broccoli or other green vegetables like spinach if preferred.
- Adjust the crushed red chili flakes to control the heat level according to your taste.
- Using sun-dried tomatoes packed in oil will enhance the flavor, but be sure to chop them finely.
- Allowing the pasta to finish cooking in the sauce helps it absorb more flavor and ensures a creamier texture.
- Serve with extra Parmesan cheese on the side for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 714 kcal
- Sugar: 8 g
- Sodium: 946 mg
- Fat: 45 g
- Saturated Fat: 19 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 115 mg
