Gourmet Mom: Easy Weeknight Dinner

 

 

Sausage and Broccoli Pasta

 

When in a rush and looking for a warm comforting meal, I usually make one dish that includes my carb, protein, and vegetable.  This sausage broccoli pasta dish got the call tonight.  What’s great about this dish is that it’s quick to make and with many optional ingredients, you can play around with the flavors.

 

Start with a pound of Italian sweet sausage.  If you prefer spicy sausage or chicken sausage, this would work as well.  Remove them from their casings and cook them in a large pan on medium heat in a tablespoon of olive oil.  Use a wooden spoon, mash them up into smaller pieces.

 

While the sausage is cooking, put on a pot of boiling water for the pasta and broccoli.  **PRO TIP: Heavily salting the water will add flavor to the pasta and keep the broccoli bright green **

 

 

 

 

Meanwhile, prep your vegetables.  Mince up four cloves of garlic and dice up one onion (optional).  Cut one head of broccoli into medium sized florets.

 

Once most of the pink is out of the sausage, add in the onion (optional) and garlic.  If the pan is a little dry, feel free to add another splash of olive oil.  Saute until onion is translucent. Optional: Add a pinch of red pepper flakes.  **PRO TIP: Add a little salt and pepper to each step to build your flavors.**

 

 

 

Add one cup of chicken stock and bring to a simmer until it reduces by half.  Meanwhile, boil 16 oz. pasta of your choice according to their packaging.  In the last 2 minutes, add in the broccoli florets to the pot.

 

 

 

 

 

 

 

 

 

 

Once everything is done, strain your pasta and broccoli and add right into the pan.  Add one tablespoon of butter and stir together.  If you have some parmesan, throw it in.  If you’re feeling fancy, add some minced parsley.  Enjoy!

 

 

 

 

 

 

 

 

 

SHOPPING LIST:

  • 1lb. sweet Italian sausage

  • 1 Tablespoon olive oil, or more

  • 4 cloves of garlic, minced

  • 1 onion, diced (optional)

  • Pinch of red pepper flakes (optional)

  • 1 bunch broccoli, cut into florets

  • 1 cup chicken  or vegetable stock

  • 16 oz. pasta of choice

  • 1 Tablespoon butter

  • Salt and pepper, to taste

  • ½ cup grated parmesan (optional)

  • ½ bunch parsley, minced (optional)

 

 

 

 

Sara is a mom to a little boy, a trained chef, and culinary teacher at Hudson Table. She loves farm-fresh and wholesome food, and shares her delicious recipes and cookie tips for family-friendly meals.

 

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