One Pot Sausage, Pasta and Broccoli
A creamy, flavorful all-in-one pot meal that’s quick to prepare and perfect for weeknight dinners.
Course Main Dish
Cuisine American
Author Catherine’s Plates
Equipment
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Large Dutch oven or large pot
Ingredients
- 1 yellow onion, chopped
- 1 TBS cooking oil
- 1 TBS butter
- 16 oz Italian ground sausage, uncooked
- 2 tsp minced garlic
- 4 cups chicken broth
- 1/8 tsp black pepper
- 1/8 tsp salt
- 12 oz uncooked penne pasta (or other favorite pasta)
- 2-3 cups broccoli, cut into bite-size pieces
- 1/4 tsp Italian seasoning
- 1/4 cup parmesan cheese, grated
- 1/2 cup heavy cream or milk
- 1 TBS cornstarch mixed with 1 TBS water (optional, for thickening)
Instructions
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In a large pot or Dutch oven, heat 1 tablespoon butter and 1 tablespoon cooking oil. Add the chopped onion and sauté until soft. Add the Italian ground sausage and cook, breaking it up, until no longer pink. Stir in the minced garlic and cook for one more minute.
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Pour in 4 cups of chicken broth and bring to a boil over high heat. (If using concentrated broth paste like Better Than Bouillon, dissolve per package directions.)
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Add the uncooked pasta, cover, reduce heat to medium-low, and simmer 12–15 minutes until the pasta is al dente. Lift the lid and stir every few minutes to prevent sticking and check that there is enough liquid; add a splash of broth or water if needed.
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Stir in the broccoli, season with salt, pepper, and Italian seasoning to taste. Cook another 2 minutes or until the broccoli reaches your desired tenderness and the pasta is cooked through.
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Reduce heat slightly and stir in the grated Parmesan and heavy cream (or milk). Simmer briefly until the sauce thickens. If you prefer a thicker sauce, add the cornstarch slurry and stir until the mixture thickens to your liking. Serve warm.