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The perfect one-pot meal when you’re looking to clear your pantry. Creamy pasta with garlic, bright broccoli, pleasantly concentrated sun-dried tomatoes, and hearty Italian sausage. Easy cleanup, and it has everything you need in a meal: meat, carbs, dairy, and veggies. I think that’s a balanced meal waiting to be served at your dinner table!
I’ve seen recipes floating around Pinterest starring broccoli and sun-dried tomatoes, but they’re never together. In that case, there’s always room for a new recipe to be created; that’s exactly what I did. For this recipe, it’s totally customizable. You can make it without the cream for a lighter pasta. You can roast some tomatoes instead of using sun-dried tomatoes. Choose a different pasta shape. Opt for shredded chicken or even steak! Customize it to your preferences; even for the pickiest of children, this pasta will be a weeknight hit.
How to make One Pot Sausage, Sun-dried Tomato & Broccoli Garlic Pasta
It’s a super simple meal that requires barely any prep. This isn’t a dump-and-cook recipe, so it does require a bit of work, but it’s nothing overwhelming. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Sweet Italian Sausage Links: If you love heat, switch this out for hot Italian sausage. You can even use ground sausage if you wish.
- Extra Virgin Olive Oil
- Farfalle (Bowtie Pasta): I find this pasta shape works well with the dish. You can use any pasta shape you want! Penne, Rigatoni, or Rotini work just as well. Try campanelle if you can find it!
- Sun-Dried Tomatoes: I love the ones packed in oil. It adds flavor to the dish when it’s simmering with the pasta.
- Garlic: What’s a garlic pasta with garlic?
- Frozen Broccoli Florets: You can switch these out for fresh broccoli. I just find frozen broccoli to be better than fresh in some cases. Freezing produce will “lock in” nutrients, while fresh veggies slowly lose nutrients between the time they’re picked and the time they hit your table. It’s never bad to buy frozen!
- Chicken Broth: Low-sodium is the best way to go. It’s easier to control how salty the dish will.
- Grated Parmesan Cheese: This will bring a nutty cheesiness to the dish. It also acts as a thickening agent for cream sauces. I would not recommend using shelf-stable cheese. Use real grated cheese that is refrigerated. Or grate it yourself.
- Crushed Red Pepper Flakes: Completely optional, but I love a kick of spice.
- Half & Half: I tried heavy cream with this recipe, and it was just too thick. Half & half worked much better. If you insist on using heavy cream, cut the amount in half.
- Italian Seasoning: It’s just the perfect seasoning for this recipe.
- Salt & Pepper: To your taste preference.
Tips & FAQs:
- Storage: Keep in an airtight container for up to 3 days in the fridge. I don’t recommend freezing this.
- Tips for the Perfect One-Pot Pasta: Making a one-pot pasta is a little tricky. There’s much to consider for water-to-pasta ratio, if the pan heats evenly, etc.
- You’ll need a thick-bottomed pot or skillet (such as a Dutch oven) so it heats evenly.
- The amount of water or broth you will need varies on the size and shape of pasta that you use. This recipe is made with times revolving around bowtie pasta. As you near the end of the cooking time, take note of the amount of liquid in the bottom of the skillet. If there is still a lot of liquid, let it simmer for the last 2-3 minutes without the lid to allow for evaporation (don’t drain it). If the liquid all gets absorbed before the pasta is tender, simply add a little water or broth.
- Make sure the heat under the skillet is set to the lowest temperature that maintains a steady simmer in the broth. If it stops simmering, it will not cook the pasta. If it boils or simmers too hard the whole time, it can dry up, and the bottom can scorch. Adjust, set a timer if you need to, and take a look. It’ll get easier to tell with time, much like riding a bike or learning how to swim.
- Variations:
- Switch out the frozen broccoli for fresh broccoli. Just keep in mind how long you will need to cook it. As it simmers in the chicken broth, it’ll become tender.
- Change the pasta shape to penne, rigatoni, or rotini. Adjust the cooking time and liquid for each shape; some cook longer than others.
- Add in shredded rotisserie chicken or sliced steak. You can even add in sautéed garlic butter shrimp.
- Swap the sun-dried tomatoes with roasted tomatoes.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
One Pot Sausage, Sun-dried Tomato & Broccoli Garlic Pasta
The perfect one-pot meal when you're looking to clear your pantry. Creamy pasta with garlic, bright broccoli, pleasantly concentrated sun-dried tomatoes, and hearty Italian sausage. Easy cleanup, and it has everything you need in a meal: meat, carbs, dairy, and veggies. I think that's a balanced meal waiting to be served at your dinner table!
Ingredients
- 2 tbsp extra virgin olive oil
- 12 oz sweet Italian sausage
- 6 garlic cloves minced
- ¾ lb frozen broccoli florets about 1 3/4 cups
- 4 cups low-sodium chicken broth
- ½ cup sun-dried tomatoes sliced into strips
- 16 oz farfalle or another pasta shape
- 1 tbsp Italian seasoning
- Crushed red pepper flakes if desired
- ½ cup half & half
- ½ cup parmesan cheese
- Salt & pepper to taste
Instructions
- In a large skillet over medium heat, heat the olive oil and cook the sausage until browned on the outside, about 3-5 minutes Remove from the skillet to a cutting board and slice into medallions (about ½ inch thick), and return to skillet. Season the sausage with salt and pepper. Brown on both sides, about 3-5 minutes. Transfer cooked sausage to a plate and set aside.
- Drain all of the fat remaining but 1 tbsp. Add garlic and broccoli. Saute over medium heat for 5-7 minutes until the broccoli is bright green heated through. Cover with a lid, if needed to defrost the broccoli faster. Stir occasionally to prevent the garlic from burning. Season with salt. Transfer broccoli to the plate with sausage.
- Add the chicken broth to the skillet and stir, scraping up browned bits. Add sundried tomatoes and pasta to the skillet. Turn the heat up to medium-high.
- Add Italian seasoning. Add a pinch of red pepper flakes or more, if desired. Pour in the half & half. Cover with a lid, bring to a boil, stir, then turn the heat down to low to maintain a simmer. Simmer for 10-15 minutes, or until pasta is tender and most of the liquid is absorbed. Add back the sausage & broccoli. Stir in parmesan cheese.
Notes
Storage: Keep in an airtight container for up to 3 days in the fridge. I don’t recommend freezing this.
Tips for the Perfect One-Pot Pasta: Making a one-pot pasta is a little tricky. There’s much to consider for the water-to-pasta ratio, whether the pan heats evenly, etc. You’ll need a thick-bottomed pot or skillet (such as a Dutch oven) so it heats evenly.
- The amount of water or broth you will need varies on the size and shape of the pasta that you use. This recipe is made with times revolving around bowtie pasta. As you near the end of the cooking time, take note of the amount of liquid in the bottom of the skillet. If there is still a lot of liquid, let it simmer for the last 2-3 minutes without the lid to allow for evaporation (don’t drain it). If the liquid all gets absorbed before the pasta is tender, simply add a little water or broth.
- Make sure the heat under the skillet is set to the lowest temperature that maintains a steady simmer in the broth. If it stops simmering, it will not cook the pasta. If it boils or simmers too hard the whole time, it can dry up, and the bottom can scorch. Adjust, set a timer if you need to, and take a look. It’ll get easier to tell with time, much like riding a bike or learning how to swim.
- Switch out the frozen broccoli for fresh broccoli. Just keep in mind how long you will need to cook it. As it simmers in the chicken broth, it’ll become tender.
- Change the pasta shape to penne, rigatoni, or rotini. Adjust the cooking time and liquid for each shape; some cook longer than others.
- Add in shredded rotisserie chicken or sliced steak. You can even add sautéed garlic butter shrimp.
- Swap the sun-dried tomatoes with roasted tomatoes.
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