Italian Pork Sausage & Broccoli Pasta with Fried Sage
Customer Favorite

Italian Pork Sausage & Broccoli Pasta

with Fried Sage

25 MIN
2 Servings
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From the Test Kitchen

To complement tender bites of orecchiette tossed in a delicate cream sauce, you’ll fry fresh sage leaves until pleasantly crispy, then use its aromatic oil to cook spicy pork sausage for layers of herbaceous flavor in every bite.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Italian Pork Sausage & Broccoli Pasta with Fried Sage
Title
  • 10 oz Hot Italian Pork Sausage
  • 6 oz Orecchiette Pasta
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 bunch Sage
  • 1 Shallot
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Cream
  • 1 Tbsp Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. 

Fry the sage leaves:
2 Fry the sage leaves:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt. 

Cook the sausage & make the sauce:
3 Cook the sausage & make the sauce:

Heat the pan of reserved sage 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; season with salt and pepper. 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 (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until combined. Turn off the heat.

Cook the pasta & broccoli:
4 Cook the pasta & broccoli:

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 5 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). Reserving 1/2 cup of the cooking water, drain thoroughly. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

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

Tips from Home Chefs

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Italian Pork Sausage & Broccoli Pasta

Prepare the ingredients:
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. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. 

2 Fry the sage leaves:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt. 

Fry the sage leaves:
Cook the sausage & make the sauce:
3 Cook the sausage & make the sauce:

Heat the pan of reserved sage 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; season with salt and pepper. 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 (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until combined. Turn off the heat.

4 Cook the pasta & broccoli:

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 5 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). Reserving 1/2 cup of the cooking water, drain thoroughly. 

Cook the pasta & broccoli:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

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

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