Pasta with Broccoli and Sausage
Romulo Yanes
PUBLISHED March 14, 2022
The sauce I make most often is pasta with broccoli and sausage—along with its variations, which you’ll find below the recipe. I've got a few notes for prepping this dish. Trimming the broccoli: After cutting off the dried-out end and pulling off any leaves, peel the stalk’s tough skin with a sharp knife or vegetable peeler. Cutting the broccoli stalks: Cut the stalk into roughly equivalent-sized pieces so they’ll cook evenly. Cutting the broccoli florets: Break or cut the head into bite-sized florets. Finishing the sauce: As you mash the broccoli until it breaks down into a sauce, stir in some of the boiling water from the stockpot to keep the pan from drying out.
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.