Fusilli with Broccoli, Sausage, and Ricotta

Ingredients

• 12 oz Fusilli pasta (Dried; can substitute with other short pasta shapes)
• 1 large head (about 1 lb) Broccoli (With stalks attached)
• 12 oz Italian sausage, sweet (Casing removed)
• 8 oz Fresh ricotta cheese (Whole milk preferred)
• 1 whole Lemon (For zest and juice)
• 0.5 cup Parmigiano-Reggiano cheese (Finely grated, about 1.5 oz)
• 3 cloves Garlic (Smashed, left whole)
• 4 tbsp Olive oil (Extra virgin preferred, divided)
• to taste Kosher salt (For seasoning water, ricotta, and sauce)
• to taste Freshly ground black pepper (For ricotta and sauce)
• 1/4 tsp Red pepper flakes (Optional, adjust to taste)

Instructions

1. Prep the Broccoli

   Trim the broccoli stalks, removing only the tough outer layer to reveal the light green, tender interior. Cut the broccoli head in half through the stalk. Slice the stalk into 1/4-inch thick pieces, then cut the florets into 1.5-inch pieces. Use both stalks and florets.

   Time: PT7M

2. Smash and Prep Garlic

   Smash 3 cloves of garlic with the flat side of a knife, leaving them whole. Set aside.

   Time: PT2M

3. Season Ricotta

   In a mixing bowl, combine 8 oz fresh ricotta with the zest of 1 lemon, a drizzle of olive oil, kosher salt, and black pepper to taste. Mix well and set aside to let flavors meld.

   Time: PT4M

4. Bring Water to Boil

   Fill a large pot with water and bring to a boil for pasta and broccoli.

   Time: PT5M

5. Brown the Sausage

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sausage (casing removed), breaking it into small pieces with a spatula. Press sausage firmly into the pan and let it brown undisturbed for 3–4 minutes until the underside is deeply browned. Flip and cook until just cooked through, about 2 more minutes. Remove sausage with a slotted spoon, leaving fat in the pan.

   Time: PT7M

6. Toast Garlic and Chili Flake

   Lower heat to medium. Add smashed garlic to the sausage fat and olive oil. Season with salt and pepper. Add red pepper flakes. Stir and toast for about 1 minute until fragrant but not burnt. Remove pan from heat.

   Time: PT2M

7. Blanch Broccoli

   Salt the boiling water generously. Add broccoli and cook for 2–3 minutes until bright green and just tender with a little resistance. Use a spider or slotted spoon to transfer broccoli to the skillet with garlic and oil. Let broccoli sit in the garlicky oil off heat.

   Time: PT5M

8. Cook the Pasta

   Bring water back to a boil. Add fusilli and cook 1–2 minutes less than package directions for al dente (usually 6–7 minutes). Reserve 1 cup pasta water before draining.

   Time: PT8M

9. Combine Pasta, Broccoli, and Sausage

   Return skillet with broccoli and garlic to low heat. Add drained pasta, sausage, and about 1/2 cup reserved pasta water. Toss everything together, adding more pasta water as needed to create a saucy consistency. Drizzle in more olive oil if desired. Add grated Parmigiano-Reggiano and toss until cheese melts and sauce is glossy. Squeeze in juice of half a lemon. Taste and adjust seasoning.

   Time: PT6M

10. Serve with Ricotta

    Divide pasta among bowls. Top each serving with a generous spoonful of seasoned ricotta. Serve immediately.

    Time: PT2M

11. Cleanup

    Wash all used pots, pans, utensils, cutting board, and bowls. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

28g

Carbohydrates

62g

Fat

32g

Fiber

6g

Ingredient Substitutions

• Instead of Fusilli pasta: Rotini, Penne, Orecchiette
• Instead of Broccoli: Broccoli rabe, Cauliflower
• Instead of Italian sausage, sweet: Spicy Italian sausage, Chicken sausage, Plant-based sausage
• Instead of Fresh ricotta cheese: Cottage cheese, Mascarpone
• Instead of Lemon: Lime (for juice/zest), White wine vinegar (for acidity)
• Instead of Parmigiano-Reggiano cheese: Pecorino Romano, Grana Padano
• Instead of Garlic: Shallot, Omit if allergic
• Instead of Olive oil: Canola oil, Butter
• Instead of Kosher salt: Sea salt, Table salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Red pepper flakes: Aleppo pepper, Omit for no heat

Equipment Needed

• Large pot
• Large skillet or sauté pan
• Colander or spider strainer
• Chef's knife
• Cutting board
• Mixing bowl
• Microplane or fine grater (optional)
• Measuring cups/spoons (optional)
• Wooden spoon or spatula
• Slotted spoon

Critical Steps — Do Not Skip

• Brown the sausage thoroughly for maximum flavor.
• Toast garlic carefully—do not burn.
• Blanch broccoli just until tender and bright green.
• Reserve pasta water and use it to create a creamy, emulsified sauce.

Chef Tips from the Video

• Use the broccoli stalks for extra sweetness and less waste.
• Season ricotta early for deeper flavor.
• Don’t skip the pasta water—it’s key for a silky sauce.
• Let the sausage brown undisturbed for best flavor.
• Finish with a squeeze of lemon for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; ricotta and broccoli texture will suffer.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Broccoli and ricotta can be prepped up to 1 day ahead and refrigerated.
• Sausage can be browned ahead and stored in the fridge.
• Cook pasta fresh for best texture.