Introduction

This sausage, broccoli, and chilli pasta is a deliciously spicy and creamy dish that perfectly balances savory pork with fresh vegetables and zesty lemon. It’s quick to prepare, making it an ideal weeknight dinner with plenty of flavor and texture.

Sausage, Broccoli & Chilli Pasta Recipe - Recipe Image

Ingredients

300g rigatoni
330g long-stemmed broccoli, any larger stems trimmed or halved
6 pork sausages, sausagemeat squeezed from its skins
1 tbsp olive oil
1 tsp chilli flakes
2 garlic cloves, crushed
2 tbsp parsley, leaves picked and finely chopped, stems finely chopped
3 tbsp crème fraîche
½ lemon, zested and juiced
1 red chilli, deseeded and finely sliced

Instructions

Step 1: Cook the rigatoni in a pan of boiling salted water according to the package instructions. Add the broccoli for the last 3-4 minutes of cooking until just tender. Drain, reserving a mugful of the pasta cooking water.
Step 2: Meanwhile, place the sausagemeat and olive oil in a cold frying pan. Cook over medium heat, stirring often for 6-8 minutes until the fat begins to render and the meat turns golden and crisp. Remove the meat to a bowl using a slotted spoon.
Step 3: Stir the chilli flakes, crushed garlic, and chopped parsley stems into the pan. Cook for 2-3 minutes until fragrant.
Step 4: Add the lemon zest, then return the sausagemeat to the pan. Toss in the drained pasta and broccoli.
Step 5: Stir in the crème fraîche, lemon juice, and a splash of the reserved pasta cooking water. Cook for another minute until everything is well combined and heated through.
Step 6: Serve the pasta in bowls topped with finely sliced red chilli for an extra kick.

Tips & Variations

For a milder dish, reduce the amount of chilli flakes and omit the fresh red chilli garnish.
Substitute pork sausages with chicken or vegetarian sausages for different flavor options.
Add grated Parmesan or Pecorino cheese on top before serving for extra richness.
If crème fraîche isn’t available, sour cream or Greek yogurt can be used as a substitute, though the texture will be slightly different.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if needed. This pasta is best enjoyed fresh but can be reheated carefully to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute rigatoni with penne, fusilli, or any other pasta shape you prefer. Just adjust the cooking time according to the package instructions.

What can I do if I don’t have long-stemmed broccoli?

You can use regular broccoli or broccolini, trimming larger stems as needed to ensure even cooking. Alternatively, tender greens like spinach or kale can be added towards the end of cooking.

Sausage, Broccoli & Chilli Pasta Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

A flavorful and hearty pasta dish combining spicy pork sausages, tender broccoli, and a zesty crème fraîche sauce with a kick of chilli, perfect for a comforting weeknight dinner.

Author: Kai
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian

Ingredients

Scale

Pasta and Vegetables

300g rigatoni
330g long-stemmed broccoli, any larger stems trimmed or halved

Sausage Mix

6 pork sausages, sausagemeat squeezed from its skins
1 tbsp olive oil
1 tsp chilli flakes
2 garlic cloves, crushed
2 tbsp parsley, leaves picked and finely chopped, stems finely chopped

Sauce and Garnish

3 tbsp crème fraîche
½ lemon, zested and juiced
1 red chilli, deseeded and finely sliced

Instructions

Cook the Pasta and Broccoli: Boil a large pan of salted water, then cook the rigatoni according to the package instructions. Add the broccoli during the last 3-4 minutes of cooking until just tender. Drain, reserving a mugful of the pasta cooking water.
Cook the Sausagemeat: In a cold frying pan, place the sausagemeat and olive oil. Cook over medium heat, stirring often for 6-8 minutes until the fat renders and the meat turns golden and crisp. Remove the cooked sausagemeat with a slotted spoon and set aside.
Flavor the Base: Add the chilli flakes, crushed garlic, and parsley stems to the pan and cook for 2-3 minutes until fragrant, stirring continuously to release their flavors.
Combine and Finish: Stir in the lemon zest, then return the cooked sausagemeat to the pan. Add the drained pasta and broccoli and toss well to combine. Stir through the crème fraîche, lemon juice, and a splash of the reserved pasta cooking water. Cook for another minute, allowing the sauce to come together and coat the pasta evenly.
Serve: Divide the pasta into bowls and garnish with the finely sliced red chilli for an extra fresh and spicy finish.

Notes

Reserve some pasta cooking water as it helps loosen the sauce and bind the ingredients together.
Adjust the amount of chilli flakes depending on your preferred spice level.
For a lighter option, substitute crème fraîche with Greek yogurt.
You can use any short tubular pasta instead of rigatoni if preferred.
Make sure to deseed the red chilli to moderate the heat in the garnish.

Keywords: sausage pasta, broccoli pasta, spicy pasta, creamy pasta, easy weeknight dinner