Sausage Broccoli Pasta (Gluten-Free)
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.
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
Calories: 641kcalCarbohydrates: 48gProtein: 21gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 74mgSodium: 847mgPotassium: 459mgFiber: 3gSugar: 2gVitamin A: 678IUVitamin C: 70mgCalcium: 155mgIron: 2mg
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