Sausage, Broccoli & Chilli Pasta Recipe

Introduction

This sausage, broccoli, and chilli pasta is a vibrant and comforting dish that combines spicy, creamy, and fresh flavors. Quick to prepare, it makes a perfect midweek dinner with a punch of heat and a touch of lemony brightness.

Ingredients

• 300g rigatoni
• 330g long-stemmed broccoli, larger stems trimmed or halved
• 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. Step 1: Cook the rigatoni in a pan of boiling salted water following the package instructions, adding the broccoli for the last 3-4 minutes until just tender. Drain the pasta and broccoli, reserving a mugful of the cooking water.
2. Step 2: Meanwhile, place the sausagemeat and olive oil in a cold frying pan. Cook over medium heat, stirring often for 6-8 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: Stir the chilli flakes, crushed garlic, and chopped parsley stems into the pan. Cook for 2-3 minutes until fragrant. Add the lemon zest, then return the sausagemeat to the pan.
4. Step 4: Toss in the drained pasta and broccoli. Stir in the crème fraîche, lemon juice, and a splash of the reserved pasta water. Cook for another minute to combine the flavors and warm through.
5. Step 5: Serve the pasta in bowls, topped with the sliced red chilli for an extra touch of heat and color.

Tips & Variations

• For a milder dish, reduce the amount of chilli flakes or omit the fresh red chilli topping.
• You can swap rigatoni for penne or another tubular pasta for similar results.
• Add a handful of grated Parmesan on top for extra richness.
• If crème fraîche isn’t available, sour cream or Greek yogurt can be used as a substitute.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce, or microwave until warmed through. The dish is best enjoyed fresh as the broccoli softens after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage?

Yes, you can use any pork sausages you like, or even chicken or turkey sausages for a lighter option. Just ensure they are fully cooked and broken up in the pan as in the recipe.

Is it necessary to add lemon zest and juice?

The lemon zest and juice brighten the flavors and balance the richness of the crème fraîche and sausage. While optional, they add a fresh, tangy note that lifts the dish.

Sausage, Broccoli & Chilli Pasta Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

A deliciously hearty and vibrant Sausage, Broccoli & Chilli Pasta featuring golden crispy pork sausagemeat paired with tender broccoli and rigatoni, enhanced with fresh lemon zest, chilli flakes, and creamy crème fraîche for a perfect balance of spice and creaminess.

• Author: Elias
• 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 and Vegetables

• 300g rigatoni
• 330g long-stemmed broccoli, any larger stems trimmed or halved

Meat and Seasonings

• 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

Finishing Ingredients

• 3 tbsp crème fraîche
• ½ lemon, zested and juiced
• 1 red chilli, deseeded and finely sliced

Instructions

1. Cook Pasta and Broccoli: Bring a large pan of salted water to a boil and cook the rigatoni according to the package instructions. Add the trimmed broccoli to the boiling water for the last 3-4 minutes until just tender. Drain pasta and broccoli, reserving a mugful of the cooking water.
2. Cook Sausagemeat: While the pasta cooks, place the sausagemeat and olive oil into 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. Remove the sausagemeat with a slotted spoon and set aside in a bowl.
3. Flavor Base: In the same pan, add the chilli flakes, crushed garlic, and chopped parsley stems. Cook for 2-3 minutes until the mixture is fragrant and aromatic.
4. Combine Ingredients: Stir in the lemon zest, then return the cooked sausagemeat to the pan. Toss in the drained rigatoni and broccoli, stirring well to combine all ingredients evenly.
5. Add Cream and Lemon: Stir through the crème fraîche and lemon juice along with a splash of the reserved pasta water to create a silky sauce. Cook for an additional minute until everything is heated through and well combined.
6. Garnish and Serve: Spoon the pasta into bowls and top with the finely sliced red chilli for a fresh and spicy finish.

Notes

• Reserve some pasta cooking water; it helps loosen the sauce and binds it to the pasta.
• Select good quality pork sausages for the best flavor and texture.
• You can adjust the amount of chilli flakes and fresh chilli to taste for preferred spiciness.
• Serve immediately for optimum taste and texture.

Keywords: sausage pasta, broccoli pasta, chilli pasta, quick pasta recipes, creamy pasta, Italian sausage pasta