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Hot Italian Sausage Pasta

with Broccoli & Rosemary Breadcrumbs

25 MIN

2 Servings

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From the Test Kitchen

In this dish, bites of wavy mafalda pasta are perfectly paired with the classic, aromatic spices of hot Italian pork sausage, slices of piquant shallot, and bites of tender broccoli. To create an elevated garnish, you'll add a finishing layer of crispy breadcrumbs, pan-toasted with herbaceous rosemary.
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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Mafalda Pasta
10 oz Hot Italian Pork Sausage
½ lb Broccoli
1 bunch Rosemary
2 cloves Garlic
¼ cup Panko Breadcrumbs
1 Shallot
¼ cup Cream
1 Tbsp Sherry Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot.

2 Cook the pasta & broccoli

Add the pasta to the pot of boiling water and cook, uncovered, 6 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

3 Make the rosemary breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and chopped rosemary; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

4 Cook the sausage

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring occasionally and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.

5 Finish the pasta & serve your dish

To the pan of cooked sausage, add the cooked pasta and broccoli and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the rosemary breadcrumbs. Enjoy!