Can I use a different type of pasta for this recipe?

Yep! Any short-cut variety of pasta will work.

Can I make this recipe ahead of time?

You can certainly do some prep work like chopping the broccoli, garlic and tomatoes, grating the parmesan and even browning the sausage but I’d wait to boil the pasta and assemble until right before you’re ready to serve.

How should I store the leftovers?

Keep the assembled dish in an airtight container in the fridge for up to four days. The leftovers are super yum!

How could I make this vegetarian?

Skip the sausage and add a can of garbanzo beans OR omit the sausage and use a chickpea-based pasta.

I don't have any wine, what can I use instead?

You can deglaze the pan with vegetable or chicken broth or even water!

Casarecce Pasta with Broccoli and Sausage

Name: Casarecce Pasta with Broccoli and Sausage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1lb mild Italian sausage; 10oz broccoli florets, chopped into small pieces; 1/3 cup sun-dried tomatoes in olive oil + 2 tablespoons of the oil; 3 cloves garlic, roughly chopped; ½ teaspoon each salt and pepper; Pinch of red pepper flakes; ¼ cup dry white wine like pinot grigio or Riesling; 3oz parmesan, freshly grated (about 1 cup); 10oz casarecce pasta; 1 cup reserved pasta water; Fresh basil, for serving

Description

A delicious fusion of casarecce pasta, Italian sausage, tender broccoli and the rich flavors of sun-dried tomatoes and garlic make for a fuss-free, super satisfying weeknight dinner!

Ingredients

Units Scale

1 tablespoon olive oil
1lb mild Italian sausage
10oz broccoli florets, chopped into small pieces
1/3 cup sun-dried tomatoes in olive oil + 2 tablespoons of the oil
3 cloves garlic, roughly chopped
1/2 teaspoon each salt and pepper
Pinch of red pepper flakes
1/4 cup dry white wine like pinot grigio or Riesling
3oz parmesan, freshly grated (about 1 cup)
10oz casarecce pasta
1 cup reserved pasta water
Fresh basil, for serving

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Instructions

Chop your broccoli into small florets. I like the broccoli pieces really quite small so they sauté quickly and don’t overcook.
In a large stainless-steel skillet over medium-high heat, add the olive oil and brown the Italian sausage. After the meat is broken apart, let is sit for several minutes without touching so it has the chance to really brown and caramelize.
Once the sausage is fully cooked through and has some nice color remove it to a paper-towel lined plate. There should bit a bit of fat remaining in the pan, toss in the broccoli florets, making sure to coat them with a little bit of fat. Sauté for 3 minutes.
Add the tomatoes, 2 tablespoons of the sun-dried tomato oil and the garlic and toss together, sauteing for 1 minute until fragrant. Season with salt, pepper and red pepper flakes. Scooch the veg to the side and deglaze the pan with the wine, scraping up all those glorious bits on the bottom of the pan (refer to video!)
Cook the casarecce pasta according to package directions. If you’re using the variety from Costco, add to a large pot of boiling salted water and boil for 11 minutes until al dente. Wait until the last minute of cooking time and use a liquid measuring cup to reserve 1 cup of the starchy pasta water. (you want to do this near the end when the water is starchiest!)
Add the sausage and cooked pasta to the skillet. Add the parmesan cheese and pour the pasta water over the cheese, encouraging it to melt into a yummy sauce. Toss everything together. Season to taste with salt and pepper, if needed. Garnish with fresh basil and dig in.

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Nutrition

Serving Size: 1/4 recipe
Calories: 541
Sugar: 3.4 g
Sodium: 917 mg
Fat: 20.9 g
Carbohydrates: 62.3 g
Protein: 24 g
Cholesterol: 36.8 mg