Farfalle with Broccoli and Sausage
Transform your weeknight dinner routine with this deliciously satisfying Farfalle with Broccoli and Sausage recipe! Featuring tender bow-tie pasta, vibrant broccoli florets, and savory crumbled Italian sausage, this dish strikes the perfect balance between comforting and hearty. The garlic-infused olive oil, with a hint of optional crushed red pepper flakes, creates a fragrant base, while grated Parmesan cheese melts into the dish to form a silky, flavorful sauce. Ready in just 40 minutes, this one-pan wonder is a quick and easy crowd-pleaser, ideal for busy evenings yet elegant enough for entertaining. Serve it with a drizzle of olive oil or extra Parmesan for a simple, flavorful finish. Keywords: farfalle with broccoli and sausage, easy pasta recipes, Italian pasta dishes, weeknight dinner ideas, broccoli and sausage pasta.
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Recipe Information
Ingredients
- 12 oz farfalle (bow-tie pasta)
- 3 cups broccoli florets
- 3 links Italian sausage (sweet or spicy)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 cup grated Parmesan cheese
- 0.5 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil.
Once boiling, add the farfalle and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, prepare the broccoli. Blanch the broccoli florets in the boiling pasta water for 2-3 minutes, until bright green and tender but still crisp. Use a slotted spoon to remove the broccoli and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the sausage from its casings and crumble it into the skillet. Cook for about 6-8 minutes, stirring occasionally, until browned and fully cooked through. Remove the cooked sausage from the skillet and set it aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and, if desired, the crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Return the broccoli and cooked sausage to the skillet, then stir to combine.
Add the drained farfalle to the skillet, tossing it gently to incorporate all the ingredients. Pour in 1/4 cup of the reserved pasta cooking water to help create a light sauce. Add more water if needed to reach your desired consistency.
Season with salt and ground black pepper to taste.
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta. Toss gently to combine and melt the cheese.
Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 4886 mg | 212% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 12.6 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
