Sausage, Broccoli & Chilli Pasta Recipe

Introduction

This sausage, broccoli & chilli pasta is a warm and comforting meal with a perfect balance of spicy, creamy, and fresh flavors. Combining tender rigatoni with crisp broccoli, flavorful sausagemeat, and a hint of lemon zest makes it a quick yet impressive dish for any weeknight dinner.

Ingredients

• 300g rigatoni
• 330g long-stemmed broccoli, any larger stems trimmed or halved
• 6 pork sausages, sausagemeat squeezed from its skins
• 1 tbsp olive oil
• 1 tsp chilli flakes
• 2 garlic cloves, crushed
• 2 tbsp parsley, leaves picked and finely chopped, stems finely chopped
• 3 tbsp crème fraîche
• ½ lemon, zested and juiced
• 1 red chilli, deseeded and finely sliced

Instructions

1. Step 1: Cook the rigatoni in a large pan of boiling salted water according to the package instructions. Add the broccoli for the last 3 to 4 minutes of cooking until just tender. Drain the pasta and broccoli, reserving a mugful of the cooking water for later.
2. Step 2: While the pasta cooks, heat the olive oil in a cold frying pan over medium heat. Add the sausagemeat and cook, stirring often, for 6 to 8 minutes until the fat renders and the meat turns golden and crisp. Remove the meat to a bowl using a slotted spoon.
3. Step 3: In the same pan, add the chilli flakes, crushed garlic, and parsley stems. Cook for 2 to 3 minutes until fragrant, then stir in the lemon zest. Return the cooked sausagemeat to the pan.
4. Step 4: Add the drained rigatoni and broccoli to the pan. Stir through the crème fraîche, lemon juice, and a splash of the reserved pasta water. Cook everything together for about a minute until well combined and heated through.
5. Step 5: Serve the pasta in bowls topped with the sliced red chilli for an extra fresh and spicy kick.

Tips & Variations

• Use spicy sausages for an extra heat boost, or substitute with chicken or vegetarian sausagemeat if preferred.
• If crème fraîche is unavailable, sour cream or Greek yogurt can be used as a creamy alternative.
• For a nuttier flavor, sprinkle some toasted pine nuts or grated Parmesan on top before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, fusilli, or farfalle will work well in this dish. Just adjust cooking times accordingly.

How spicy is this pasta? Can I make it milder?

The dish has a moderate heat from the chilli flakes and fresh red chilli. To make it milder, reduce or omit the chilli flakes and red chilli slices.

Sausage, Broccoli & Chilli Pasta Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

A vibrant and hearty Sausage, Broccoli & Chilli Pasta combining spicy pork sausagemeat with tender broccoli and rigatoni, finished with creamy crème fraîche and zesty lemon for a flavorful, satisfying meal perfect for a quick weeknight dinner.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta & Vegetables

• 300g rigatoni
• 330g long-stemmed broccoli, trimmed or halved if stems are large

Sauce & Seasoning

• 6 pork sausages, sausagemeat squeezed from skins
• 1 tbsp olive oil
• 1 tsp chilli flakes
• 2 garlic cloves, crushed
• 2 tbsp parsley, leaves picked and finely chopped, stems finely chopped
• 3 tbsp crème fraîche
• ½ lemon, zested and juiced
• 1 red chilli, deseeded and finely sliced

Instructions

1. Cook the Pasta and Broccoli: Bring a large pan of salted water to a boil. Add the rigatoni and cook according to the package instructions. Add the broccoli during the last 3-4 minutes of cooking so that it becomes just tender. Drain the pasta and broccoli, reserving a mugful of the cooking water.
2. Cook the Sausagemeat: Meanwhile, place the sausagemeat and olive oil in a cold frying pan. Cook over medium heat, stirring frequently for 6-8 minutes until the fat renders and the meat turns golden and crisp. Use a slotted spoon to remove the meat to a bowl, leaving the oil in the pan.
3. Flavor the Pan: Add the chilli flakes, crushed garlic, and parsley stems to the pan. Cook, stirring, for 2-3 minutes until aromatic.
4. Combine Ingredients: Stir in the lemon zest, then return the cooked sausagemeat to the pan. Toss in the drained pasta and broccoli.
5. Finish the Sauce: Stir through the crème fraîche and lemon juice along with a splash of the reserved pasta water. Cook for another minute until the sauce coats all the ingredients and everything is heated through.
6. Serve: Divide the pasta into bowls and top with the finely sliced red chilli for a fresh, spicy finish.

Notes

• You can substitute pork sausages with chicken or turkey sausages for a leaner option.
• Adjust the amount of chilli flakes and fresh chilli to suit your spice preference.
• Reserve some pasta cooking water to adjust the sauce consistency if it becomes too thick.
• Use fresh herbs like basil or oregano as alternatives to parsley for a different flavor profile.
• This dish pairs well with a green salad or garlic bread for a complete meal.

Keywords: sausage pasta, broccoli pasta, spicy pasta, rigatoni recipe, quick dinner, Italian pasta recipe