This savory Italian Sausage Pasta with broccolini actually inspires clapping from my kids when I serve it for dinner. Spicy, salty, sweet, and oh, so savory, it’s immensely satisfying. This pasta recipe tastes delicious enough for a dinner party, but will likely become a weeknight family favorite.
Traditionally prepared with broccoli rabe, a more bitter green than broccolini, this recipe hails from the Puglia region of Italy; I’ve modified it from its traditional flavors a bit to suit my family’s tastes, but I promise it is awesome!
A Note About Pasta
This recipe calls for gluten-free pasta because we keep a gluten-free kitchen. However, you can make the dish with any pasta you choose. I highly recommend that you choose a pasta with some shape to it-a cup-like shape, like orecchiette or tubular shape, like penne. Farfalle, otherwise known as bow-tie pasta, also works well. This will help grab the sauce and delicious bits of sausage and broccolini better than a long thin noodle, like spaghetti.
Ingredients Needed for Italian Sausage Pasta
- 1 lb gluten free pasta
- 1 pound fresh Italian sausage
- 1 pound broccolini (this is one of my Trader Joe’s staples!)
- 2 cloves fresh garlic
- 1/2 sliced white onion (optional)
- ½ teaspoon dried red pepper flakes
- 1/2 teaspoon dried oregano and dried thyme or Italian seasoning *If using fresh oregano, go easy as it is usually very strong. Not much seasoning is needed because the Italian sausage has its own seasonings.
- Extra Virgin Olive Oil
- Better Than Bouillon Chicken Base (this is my secret ingredient- it adds the flavor of hours of cooking in an instant and adds a rich flavor to the whole dish). I highly recommend you make this one of your pantry staples.
- Freshly grated parmesan cheese
What type of Italian sausage should I use?
My favorite types of sausage to use for this Italian Sausage Pasta is a fresh ground spicy Italian sausage from my local butcher or sliced links of Salsiccia. These sausages are usually flavored with garlic, white wine, fennel, and some dried red pepper flakes. If you prefer milder sausage, use a sweet or mild Italian sausage. All will work beautifully in the dish!
How to Make Italian Sausage Pasta
Cook pasta according to package directions in a separate pot. While the pasta water comes to a boil, cook the Italian sausage and broccolini.
For the Sausage Mixture
- Heat 1 Tablespoon of Extra Virgin Olive Oil in a large pot or skillet over medium heat. I like to use my Le Crueset Dutch Oven.
- Sauté the Italian sausage until cooked through, breaking it up with a spatula as it cooks. If using sausage links, I prefer to slice them before sautéing them for optimal caramelization. If after cooking there is an excessive amount of fat in the pan, feel free to remove some of the excess fat using a spoon or paper towel.
- At this point, your pasta water is probably boiling so add the pasta to the pot with a generous amount of salt. Set a timer for one minute less than the package directions to make sure it’s al dente.
- Crush, peel and press 2 cloves of garlic.
- Wash and roughly chop 1 pound of broccolini (baby broccoli).
- Add the garlic, chopped broccolini, dried red pepper flakes, and Italian seasoning to the pan with the cooked Italian sausage. Cook 4-5 minutes or until broccolini is tender.
- Remove ¼ cup of the starchy pasta water and stir in 1 teaspoon of the Better Than Bouillon. Add it to the pan with the Italian sausage and broccolini and stir for 1-2 minutes. The liquid will help loosen any of the delicious crispy brown bits of sausage clinging to the bottom of the pan and incorporates them into the sauce.
Assemble the dish
- Drain the pasta and combine the drained pasta with the Italian sausage and broccolini mixture in the larger of the two pots used. Serve immediately with freshly grated parmesan cheese and freshly cracked black pepper.
- Some people like to add a little parsley to the finished dish, others may reach for additional parmesan.
Note:
This Italian Sausage Pasta recipe calls for adding Better Than Bouillon. It is a pantry staple for me because it adds loads of flavor and umami without hours of cooking. If you don’t have any on hand, you can substitute 1/4 cup chicken broth or stock. You can also use dry white wine, like Sauvignon Blanc or Pinot Grigio to deglaze the pan in step 7. It will add a brighter flavor to the dish. 
What to use in place of broccolini?
You can substitute regular broccoli, broccoli rabe, baby spinach, or kale for the broccolini. Each vegetable will lend a slightly different flavor to the whole dish. Broccoli rabe will add a lovely bitterness that I certainly enjoy, but my whole family was not in agreement, so we’ve compromised with broccolini. Sometimes I even throw in extra veggies like artichoke hearts, sliced bell peppers, diced tomatoes, or a touch of tomato sauce.
Craving Creamy Italian Sausage Pasta?
If you want to make this dish creamy, you can add 1/4 cup heavy cream, mascarpone cheese or ricotta cheese to the dish. If you do, I recommend you also add a few halved cherry tomatoes, sun dried tomatoes, or plum tomatoes to add a little acidity to keep the dish balanced.
How to store leftovers?
There will likely not be any leftovers, but if you are lucky enough to have some, place them in an airtight container in the fridge for up to 5 days. Hide it in the back of the fridge to secure it for your lunch tomorrow!
