This hearty Sausage, Broccoli, and Pesto Pasta delivers everything you want from a well-rounded weeknight dinner: protein, vegetables, and a bright, creamy sauce. Ready in about 30 minutes, it’s quick enough for busy evenings yet substantial enough to please the whole family.
The charm of this dish is how the components—sausage, finely chopped broccoli, pesto, and ricotta—come together to form a silky, nutrient-packed sauce. Finely chopping the broccoli allows it to practically melt into the sauce so you get the vegetable’s benefits and texture without large florets getting in the way. A splash of starchy pasta water helps emulsify the ricotta and pesto into a glossy sauce. A final lift of fresh lemon juice and lemon zest brightens the plate and balances the richness of the sausage and, if used, the heat from Calabrian chiles.
I prefer a short-cut pasta like casarecce or orecchiette for this preparation so the sauce and sausage can cling to every nook and cranny. For a grain-free option or lighter texture, short-cut brown rice pasta works well here too.
Ingredients
- Kosher salt
- 12 ounces short-cut brown rice pasta (casarecce or orecchiette)
- 1 pound bulk mild Italian pork sausage (or substitute ground pork, turkey, or chicken)
- 1 cup diced yellow onion (about 1/2 of a large onion)
- 12 ounces broccoli florets, finely chopped (about 3 cups)
- Freshly ground black pepper
- 4 garlic cloves, minced
- 1 tablespoon minced Calabrian chiles (optional, for heat)
- 1 teaspoon dried oregano
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup whole milk ricotta
- 1/2 cup store-bought basil pesto
- 1 tablespoon finely grated lemon zest
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- Chopped fresh basil for garnish
- 1/4 cup toasted pine nuts for garnish
Step-by-step
Step one: Cook the pasta
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set it aside until assembly.
Step two: Cook the sausage
Heat a large, tall-sided skillet over medium-high. Add the bulk sausage and diced onion. Cook undisturbed for about 4 minutes so the meat develops a rich brown crust. Break the sausage into bite-sized crumbles and continue to cook until no longer pink, another 3 to 4 minutes.
If you’re using a very lean chicken or turkey sausage, add a tablespoon of neutral oil to the pan — pork sausage typically renders enough fat on its own. Drain excess fat, leaving about 2 tablespoons in the skillet along with the onions and sausage.
Step three: Make the sauce
Reduce the heat to medium. Add the finely chopped broccoli to the skillet along with 1/2 teaspoon kosher salt and a few grinds of black pepper. Cook undisturbed for about 2 minutes until the broccoli begins to soften.
Stir in the minced garlic, Calabrian chiles if using, dried oregano, and the lemon juice. Lower the heat to medium-low and cook, stirring occasionally, until the garlic becomes fragrant, about 2 minutes.
Step four: Add the pasta
Lower the heat to low. Add the cooked pasta to the pan and toss to combine. Add the ricotta, pesto, lemon zest, and about 1/4 cup of the reserved pasta water. Stir slowly so the ricotta and pesto melt and emulsify into the sauce. If the sauce seems too thick, add the remaining 1/4 cup of pasta water a little at a time until the sauce is glossy and evenly coats the pasta. Stir in the Parmesan until just melted and taste for seasoning, adding more salt if needed.
Step five: Garnish and serve
Divide the pasta among shallow bowls. Finish each serving with chopped fresh basil, toasted pine nuts, and extra grated Parmesan. A final squeeze of lemon or a drizzle of good olive oil is a nice optional touch.
Recipe FAQs
The minced Calabrian chiles add a moderate, flavorful heat that complements the sausage. Omit them for a mild version or substitute crushed red pepper flakes for a slightly different, lighter heat. For a much spicier result, use hot Italian sausage instead of mild.
Cottage cheese is a good substitute and boosts the protein content. You can also use a mild mascarpone or a light cream cheese for different textures, but ricotta keeps the sauce light and slightly tangy.
Nutrition
Nutrition information is calculated automatically and should be used as an approximation:
- Calories: 4031 kcal
- Carbohydrates: 336 g
- Protein: 157 g
- Fat: 233 g
- Saturated Fat: 76 g
- Fiber: 42 g
- Sodium: 6698 mg
- Vitamin C: 368 mg
Nutrition figures are approximations and will vary with ingredient brands and portion sizes.
Tips and variations
- To make this kid-friendly, skip the Calabrian chiles and finish with extra Parmesan for flavor.
- Swap the pork sausage for ground turkey, chicken, or plant-based crumbles to suit dietary needs.
- For extra green flavor, stir in a handful of baby spinach at the end until just wilted.
- If you prefer a nuttier crunch, substitute toasted walnuts for the pine nuts.
I hope your family enjoys this Sausage, Broccoli, and Pesto Pasta. If you try it, leave a comment below to share any tweaks or favorites.
Photography and styling by Eat Love Eats. Recipe author: Alex Snodgrass.