This simple, yet delicious pasta dish features farfalle with Italian Sausage and broccoli in an light, garlicky sauce. It’s ready in thirty minutes and completely dairy free. Serves 6.
This morning I found this article (via Joy the Baker) from Thought Catalog called I’m Sick of Summer. It completely sums up how I feel about summer, especially since we’re in the middle of a heat wave right now. Except, I don’t have to deal with the monotony of year-round job and I do have the excitement of a new hockey season each fall to remind me that something new is coming. But really, this is the reason I look forward to fall every year.
This recipe is totally unrelated to being sick of summer. I have no interesting story to tell you about Farfalle with Italian Sausage and Broccoli, other than saying that I love this meal. I used to make it all the time, but somehow I forgot all about it. It’s been forever, but it’s just as delicious as I remember it.
Farfalle with Italian Sausage and Broccoli
My trick for adding fresh broccoli to any pasta dish – instead of cooking the broccoli separately, add it to the pot about 4-5 minutes before the pasta is supposed to be done (check the package instructions). Strain the pasta and the broccoli together, and you’ll have less dishes to do.
Side note: Since I’m living in wonderful France, I haven’t been able to find any real Italian sausages so I’ve been buying Toulouse sausages and adding my own seasonings to make them taste like Italian ones. I used spices from this recipe for Italian Sausage Seasoning Blend and just put in a pinch of this and a little of that until it looked seasoned enough – I also added a bit of dried basil. Luckily, if you can buy Italian sausage (spicy or sweet) at your grocery store then you can ignore everything you just read.
Tips for making this pasta dairy free:
- When cooking the sausage, I like to keep it cooking until it’s really golden brown and almost caramelized. This creates a ton of extra flavor.
- I used to make this recipe using pecorino cheese, but since that’s not an option anymore, I add two tablespoons nutritional yeast with the reserved pasta water to add additional umami. See more about how I make substitutions for dairy products here.
- Pasta water is key here. You need the starches from the water to create a sauce. Be sure to reserve at least 1 cup. You may not end up using it all but it’s better to be safe.
- 1 pound Italian sausage meat, casings removed, if needed
- 3 tablespoons cup extra virgin olive oil
- 3 large garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 1 pound package farfalle pasta
- 1 head of broccoli, chopped
- 2 tablespoons nutritional yeast
- In a large pot, bring salted water to a boil for the pasta. Cook the farfalle according to package directions, adding the broccoli to the pot 4 minutes before straining.
- Heat a large, nonstick skillet to medium-high. Add the sausage meat and brown, breaking it into small pieces. Continue cooking, stirring as needed until the sausage is golden brown and caramelized.
- Add olive oil, garlic and crushed red pepper. Reduce heat and continue cooking until the pasta is ready.
- Reserve 1 cup of pasta water before straining the pasta and broccoli.
- Add broccoli and farfalle to the skillet – adding 1/4 cup of pasta water at a time until the sauce has reached the right consistency. Stir in the nutritional yeast before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe inspired by Everyday Italian: 125 Simple and Delicious Recipes.