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Broccoli and Sausage Pasta
with basil and parmesan

Active: 30 min Total: 30 min
Broccoli, sausage, and tomato sauce make a great combination for a pasta dish. Try it with orecchiette (translated: little ear pasta) or your favorite pasta shape.
Smarts: Italians incorporate pasta water into their sauces. If you salted your water enough, it should be thick and tasty and help make your sauce even creamier and more flavorful.


Broccoli and Sausage Pasta:
  • Onions, medium - 1 , sliced
  • Broccoli - 1 1/4 lb , chopped
  • Basil (opt) - 4 sprigs , chiffonaded
  • Gluten-free pasta - 8 oz ((like a penne))
  • Oil, cooking - 1 Tbsp
  • Italian sausage, uncooked - 10 oz
  • Crushed tomatoes - 2 cups
  • Red pepper flakes (opt) - 1/4 tsp
  • Lemons - 1/2 , juice of
  • Cheese, Parmesan - 2 oz , shaved or grated


  1. Onions - Slice. (Can be done up to 3 days ahead)
  2. Broccoli - Chop into bite-sized pieces. (Can be done up to 3 days ahead)
  3. Basil - Chiffonade.

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  1. Bring a sauce pan of water to boil. Salt generously and add pasta (if cooking Thursday’s noodle soup, add an additional 1 cup - for 4 servings - of pasta). Cook until al dente, tender but not soggy. About 1 minute before finishing, add in broccoli. Drain, saving ½ cup (or 118 ml) of pasta water (for 4 servings, adjust accordingly if customizing). If you added additional pasta for Thursday, scoop up 2.5 cups (or 470 ml) - again for 4 servings; adjust accordingly if customizing - of cooked pasta and save.
  2. Heat a saute pan over medium-high heat. Add cooking oil and then sausage to heated oil. Break sausage up and cook until brown on the outside, 3 to 5 minutes. (If you have a good non-stick pan, you can skip the oil.)
  3. Add crushed tomatoes and pasta water with red pepper flakes (if using), and saute for ~2 minutes.
  4. Mix pasta and broccoli into the sauce, and saute until everything is cooked through.
  5. Remove from heat. Fold in basil, and finish with lemon juice and parmesan cheese (if using). Season to taste with salt and pepper.



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