This sausage broccoli pasta is one of those simple, comforting Italian recipes that never gets old – the only difference is this version is completely gluten free.
It’s made with flavorful Italian sausage, tender broccoli, garlic, olive oil, a splash of white wine, and just enough butter and Parmesan to bring everything together into a light, silky sauce. That sauce coats the perfectly cooked gluten-free pasta beautifully, so every bite is full of flavor.
This isn’t a heavy, creamy Alfredo-style pasta. Instead, it’s a lighter Italian sausage pasta recipe that still feels hearty and satisfying, without being too rich.
If you’re looking for a quick, easy gluten-free sausage broccoli pasta that comes together in about 30 minutes and tastes like something you’d order at your favorite Italian restaurant, this is one you’ll come back to again and again.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 – 6
- Method: Stovetop
- Skill Level: Easy
- Flavor & Texture: Light, garlicky, savory, slightly buttery sauce with tender broccoli and flavorful sausage
My Mom’s Favorite Italian Pasta Dish!
This recipe has a really special place for me because it was always my mom’s go-to order whenever we went out to eat at an Italian restaurant.
If sausage and broccoli pasta was on the menu, that’s what she was getting – every single time. And honestly, I totally get why.
There’s just something about the combination of Italian sausage, garlic, broccoli, and pasta in a light white wine sauce that just works. It’s simple, but it’s packed with flavor, and it has that comforting, homemade feel even when you’re ordering it at a restaurant.
What I love most about this version is that it’s lighter than a creamy pasta dish. It’s not heavy or overly rich – it’s more of a white wine, garlic, and olive oil-based sauce with just a little butter and Parmesan to bring everything together.
And of course, this version is completely gluten free.
Traditionally, you’ll often see this dish made with orecchiette pasta, which gives it that hearty, rustic feel. But gluten-free orecchiette is hard to find (I honestly haven’t come across this GF pasta shape yet), so using a sturdy short pasta like rigatoni, penne, or rotini gives you that same texture and feel while still keeping it gluten free and just as delicious.
If you’re in the mood for something richer and creamier, you can always check out my creamy Italian sausage pasta, which has more of that Alfredo-style feel.
And if you love cooking with Italian sausage like I do, you might also enjoy recipes like sausage cacciatore, Italian sausage stuffed peppers, or even a simple appetizer like my Italian sausage dip.
But for something simple, classic, and a little lighter… this one is hard to beat.
Ingredients
Here are the ingredients you’ll need to make this sausage and broccoli pasta recipe. Full measurements are in the recipe card below.
- Gluten-free short pasta (rigatoni recommended). I love using gluten-free rigatoni for this recipe because it holds onto the sauce and pieces of sausage really well. Rummo is my go-to brand when I can find it. That said, penne, rotini, or any short pasta will work. If you’re unsure which pasta to use, you can check out my guide to the best gluten-free pasta brands to help you choose.
- Broccoli florets. Cut the broccoli into small, bite-sized pieces so it cooks quickly and mixes evenly throughout the pasta.
- Extra virgin olive oil. Used to cook the sausage and sauté the garlic, adding a nice base of flavor to the dish.
- Italian sausage. This is where most of the flavor comes from. You can use mild, sweet, or hot Italian sausage depending on your preference. I typically use pork sausage, but chicken or turkey sausage works if you want something lighter. If using links, just remove the casing before cooking.
- Garlic. Fresh sliced garlic gives this dish that classic Italian flavor and pairs perfectly with the sausage and broccoli.
- Crushed red pepper flakes. Optional, but adds a subtle heat that works really well in this recipe.
- Dry White wine. Adds depth and helps create that light, flavorful sauce. Choose a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Chicken stock. Used to add a little more liquid and help bring the sauce together without making it heavy.
- Butter. (not pictured) Just a couple tablespoons adds richness and helps give the sauce a silky finish.
- Parmesan cheese. Freshly grated Parmesan adds incredible flavor and helps finish the dish beautifully. You can find blocks of Parmesan at most grocery stores, but if you have access to a wholesale store like Costco, BJ’s, or Sam’s Club, they often sell larger pieces at a much more affordable price.
- Salt and black pepper. I always wait until the end to season this dish. The Italian sausage and Parmesan cheese both add quite a bit of salt and flavor, so once everything is combined, give it a taste first. Then add salt and black pepper as needed to bring all the flavors together.
How to Make Sausage Broccoli Pasta
Step 1: Start by bringing a large pot of salted water to a boil and cooking your gluten-free pasta until just al dente. Be careful not to overcook it, since it will continue cooking slightly once it’s added to the sauce. Before draining, reserve some pasta water to use later if needed.
Step 2: Once the pasta is cooked and drained, use the same pot to blanch the broccoli. Add the broccoli to boiling water and cook for a few minutes until it turns bright green and just tender. Drain and set aside.
Step 3: Next, use that same pot (or a large skillet if you prefer) to build the sauce and bring everything together. Heat olive oil over medium heat and cook the Italian sausage, breaking it into small pieces as it cooks. Once it’s browned and fully cooked, drain any excess grease if needed.
Step 4: Push the sausage to one side of the pan and add a little more olive oil if needed. Add the garlic and crushed red pepper flakes, cooking just until fragrant. Pour in the white wine and let it simmer for a few minutes to reduce slightly.
Step 5: Then add the chicken stock and broccoli, stirring everything together and cooking until the broccoli is tender.
Step 6: Add the butter and let it melt into the sauce. Finally, add the cooked pasta and toss everything together until well combined.
If needed, add a splash of reserved pasta water to help the sauce coat the pasta.
Finish with freshly grated Parmesan cheese, taste for seasoning, and serve warm.
Variations
This recipe is very flexible and easy to adjust based on what you have or what you’re in the mood for.
- You can use any pasta shape you like, though short pasta works best for holding the sausage and broccoli together in each bite.
- If you want to add more vegetables, mushrooms or spinach are great options. Mushrooms can be cooked along with the sausage, while spinach can be stirred in at the end until wilted.
- Another easy way to simplify this recipe is by using pre-cut or frozen broccoli. Instead of fresh broccoli, you can use a steam-in-bag option or frozen broccoli florets. Simply cook them in the microwave according to package directions, then add them right into the sauce. You can also stir them in at the end with the pasta – either way works great and saves time.
- You can also adjust the heat by using hot Italian sausage or adding a little more crushed red pepper flakes.
Expert Tips
- When cooking gluten-free pasta, one of the biggest things to watch is the texture. You want to cook it just until al dente, and even slightly under is okay, because it will finish cooking once it’s added to the sauce. This helps prevent it from becoming too soft.
- Italian sausage can release quite a bit of grease, so taking a minute to drain off some of that excess helps keep the dish from feeling too heavy and allows the lighter sauce to really shine.
- And , don’t skip the pasta water. Even though this is a lighter sauce, adding a splash of that starchy water helps everything come together and coat the pasta beautifully.
Serving Suggestions
This sausage broccoli pasta pairs perfectly with gluten free garlic bread and a simple GF Caesar salad.
Other Gluten Free Pasta Recipes
Sausage Broccoli Pasta (Gluten-Free)
Equipment
- 1 Large pot
- 1 Large spoon or spatula
- 1 Cutting board
- 1 cheese grater
Ingredients
- 12 ounces gluten-free short pasta Rigatoni or your favorite short pasta
- 1 lb broccoli florets cut into small pieces
- 1/4 cup extra virgin olive oil more if needed
- 1 lb Italian sausage casings removed
- 4 garlic cloves thinly sliced
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons salted butter
- 1/2 cup freshly grated parmesan cheese more for serving
- salt and pepper to taste.
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook until just al dente according to package directions. Be careful not to overcook, as the pasta will continue cooking in the sauce. Before draining, reserve about ½ cup of pasta water. Drain and set aside.
- Blanch the broccoli. Using the same pot, bring water back to a boil if needed. Add the broccoli and cook for 2–3 minutes until bright green and just tender. Drain and set aside.
- Cook the sausage. In the same pot (or a large skillet), heat olive oil over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it into small pieces as it cooks. If there is excess grease, carefully drain it.
- Add garlic and seasoning. Push the sausage to one side of the pan. Add a little more olive oil if needed, then add the garlic and crushed red pepper flakes. Cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Build the sauce. Pour in the white wine and let it simmer for a few minutes to reduce slightly. Add the chicken stock and broccoli, then stir everything together and cook for another 3–5 minutes until the broccoli is tender.
- Finish the dish. Stir in the butter until melted. Add the cooked pasta and toss everything together until well combined. If needed, add a splash of reserved pasta water to help the sauce coat the pasta.
- Serve. Remove from heat and stir in the Parmesan cheese. Taste and season with salt and black pepper as needed. Serve warm with extra Parmesan on top.
Notes
Recipe Notes
- Cook pasta just to al dente. It will continue to cook slightly when tossed with the sauce.
- Cut broccoli into small pieces so it cooks evenly and mixes well with the pasta.
- Blanching keeps the broccoli bright and tender, but you can also use steam-in-bag or frozen broccoli for an easier option—just cook it according to package directions and add it to the sauce.
- Drain excess grease from the sausage to keep the dish from becoming too heavy.
- Use freshly grated Parmesan for the best flavor and texture.
- Add pasta water if needed to loosen the sauce and help it coat the pasta evenly.
- Adjust heat with red pepper flakes or use hot Italian sausage for more spice.
Nutrition
Did You Make This?
If you made this sausage broccoli pasta, I’d love to hear how it turned out! Leave a comment and rating below and let us know what you think – your experience help other readers feel confident making it too.
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