Pasta with Broccoli and Sausage (Classic Italian Cooking)
Pasta with Broccoli and Sausage (Classic Italian Cooking) is a easy Italian recipe that serves 4. 500 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 12 min | Cook: 18 min | Total: 40 min
Cost: $31.55 total, $7.89 per serving
Ingredients
- 8 oz Dried Pasta (orecchiette or little‑ears shape) (cook al dente)
- 1 bunch Broccolini (or broccoli) (trim dry ends, cut into bite‑size pieces)
- 8 oz Italian Sweet Sausage (casings removed, crumbled)
- 4 cloves Garlic Cloves (peeled and sliced)
- 3 Tbsp Extra Virgin Olive Oil (1 Tbsp for cooking, 2 Tbsp for finishing, plus drizzle)
- 1 tsp Red Chili Flakes (or flat‑iron pepper blend) (adjust to desired heat)
- 1/4 cup Parmesan Cheese (or Pecorino Romano) (freshly grated; set aside portion for dairy‑free eaters)
- to taste Salt (for pasta water and seasoning)
- to taste Freshly Ground Black Pepper (optional)
Instructions
Boil Pasta
Bring a large pot of salted water to a rolling boil, add the pasta and cook until just shy of al dente, about 8‑9 minutes.
Time: PT9M
Temperature: boiling
Prep Vegetables & Garlic
While the pasta cooks, trim the dry ends off the broccolini, cut into bite‑size pieces, peel the garlic cloves and slice them thinly.
Time: PT5M
Brown Sausage
Heat the skillet over medium‑high, add 1 Tbsp olive oil, then add the sausage. Use a pastry cutter (or fork) to break it into crumbles and brown until lightly caramelized, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Add Garlic & Chili
Add the sliced garlic and chili flakes to the sausage, sauté until fragrant, about 1 minute.
Time: PT1M
Temperature: medium‑high
Cook Broccolini
Add the broccolini pieces, toss and sauté until they turn a bright green and become tender‑crisp, about 4 minutes.
Time: PT4M
Temperature: medium‑high
Combine Pasta and Emulsify Sauce
Using tongs, transfer the cooked pasta directly into the skillet with 2 ladles of reserved hot pasta water. Turn the burner to high and toss vigorously for 3 minutes, allowing the starches to create a creamy emulsion.
Time: PT3M
Temperature: high
Finish with Olive Oil
Remove the pan from heat, drizzle an additional 1‑2 Tbsp extra‑virgin olive oil, and stir. Add a splash of pasta water if the sauce feels too thick.
Time: PT1M
Add Cheese and Portion
Set aside a portion for dairy‑free eaters. To the remaining pasta, stir in the grated Parmesan (or Pecorino) until melted and well‑combined.
Time: PT1M
Plate and Serve
Plate the pasta, drizzle a tiny extra‑virgin olive oil drizzle, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 20g
- Carbohydrates
- 60g
- Fat
- 18g
- Fiber
- 5g
Dietary info: contains gluten, contains pork, not vegan, not vegetarian
Allergens: gluten, dairy, pork
Ingredient Substitutions
- Instead of Dried Pasta (orecchiette or little‑ears shape): cavatelli, fusilli
- Instead of Broccolini (or broccoli): broccoli rabe, regular broccoli
- Instead of Italian Sweet Sausage: any pork sausage, chicken sausage
- Instead of Garlic Cloves: pre‑minced garlic (less flavor)
- Instead of Extra Virgin Olive Oil: high‑quality vegetable oil
- Instead of Red Chili Flakes (or flat‑iron pepper blend): crushed red pepper, Calabrian chili flakes
- Instead of Parmesan Cheese (or Pecorino Romano): Pecorino Romano, nutritional yeast (dairy‑free)
Equipment Needed
- Large Pot
- Wide Straight‑Sided Skillet (12‑inch)
- Pastry Cutter (or wooden spoon) (optional)
- Tongs or Pasta Fork
- Ladle (optional)
- Grater
- Cutting Board
- Chef’s Knife
- Measuring Spoons
Critical Steps — Do Not Skip
- Brown the sausage until caramelized
- Do not drain the pasta; reserve hot pasta water
- Use high heat to emulsify the sauce with pasta water
Chef Tips from the Video
- Use a pastry cutter to break up the sausage quickly and evenly
- Reserve at least 1 cup of pasta water; the starch is the secret to a silky sauce
- Finish with a drizzle of high‑quality extra‑virgin olive oil for bright flavor
Troubleshooting
Sauce is watery
Add more grated cheese and a splash of olive oil; continue to toss over high heat to reduce.
Broccolini is still crunchy when pasta is done
Cook the broccolini a minute longer before adding the pasta, or cover the pan briefly to steam.
Sausage is dry
Make sure not to over‑cook; remove from heat when just browned and finish cooking with the pasta water.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.
Freezer: Not recommended – pasta may become mushy.
Room temperature: Do not leave out at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the sausage ahead of time and store in the fridge; add to the pan when ready
- Blanch broccolini briefly, shock in ice water, and refrigerate for up to 2 days
- Pasta can be cooked al dente, drained, tossed with a little oil, and reheated with sauce
Frequently Asked Questions
What is the cultural significance and history of pasta with broccoli and sausage in Italian cuisine?
While there is no single historic dish, combining pasta with sautéed greens (like broccoli rabe or broccolini) and Italian sausage is a classic Southern Italian comfort food, reflecting the region’s love for simple, seasonal ingredients and robust flavors.
What are the traditional regional variations of pasta with broccoli and sausage in Italy?
In Campania and Calabria, the dish often uses broccoli rabe, spicy ‘nduja sausage, and pecorino cheese. In the north, you might find butter‑based sauces and milder sausage varieties.
How is pasta with broccoli and sausage traditionally served in Italy?
It is typically served hot, tossed directly in the pan, with a generous sprinkling of grated hard cheese and a drizzle of extra‑virgin olive oil, often accompanied by crusty bread to mop up the sauce.
During what occasions is pasta with broccoli and sausage commonly enjoyed in Italian culture?
It’s a popular weeknight family dinner and also appears at casual gatherings and festivals that celebrate the harvest of spring greens, such as the Broccoli Rabe festivals in Southern Italy.
What authentic ingredients define a traditional Italian pasta with broccoli and sausage, and what are acceptable substitutes?
Authentic ingredients include durum‑wheat pasta, Italian sweet or spicy pork sausage, fresh broccoli rabe or broccolini, garlic, extra‑virgin olive oil, and a hard cheese like Pecorino Romano. Substitutes can be regular broccoli, chicken sausage, or Parmesan cheese if Pecorino is unavailable.
What other Italian dishes pair well with pasta with broccoli and sausage?
A simple arugula salad with lemon vinaigrette, roasted red peppers, or a crisp white wine such as Verdicchio complement the richness of the pasta. A side of grilled polenta also works nicely.
What makes this pasta with broccoli and sausage special in Italian cuisine?
The dish showcases the Italian technique of emulsifying starchy pasta water with olive oil to create a glossy, velvety sauce without cream, highlighting the harmony of savory sausage, bitter greens, and bright garlic.
What are the most common mistakes to avoid when making pasta with broccoli and sausage?
Common errors include draining the pasta (losing the starch needed for emulsification), over‑cooking the broccoli so it turns mushy, and adding the cheese too early, which can cause the sauce to clump.
Why does this recipe use high heat to finish the sauce instead of lowering the temperature?
High heat creates vigorous bubbling that helps the starches from the pasta water bind with olive oil, producing a smooth, creamy emulsion; lowering the heat would result in a thinner, less cohesive sauce.
Can I make this pasta with broccoli and sausage ahead of time and how should I store it?
Yes. Cook the sausage and blanch the broccolini ahead, store them separately in the refrigerator. Reheat in a skillet with a splash of pasta water and finish with fresh cheese and olive oil just before serving.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking, detailed technique breakdowns, and approachable recipes that demystify classic dishes for home cooks.
How does the YouTube channel J. Kenji López‑Alt's approach to Italian cooking differ from other Italian cooking channels?
Kenji emphasizes the underlying food science—like the starch‑oil emulsion in this pasta—while many traditional Italian channels focus more on heritage and less on the why behind each step, giving viewers both flavor and understanding.
Last updated: August 20, 2026
