Sausage and Peppers Pasta with Brocolli (from the NYT)

by Hammertown Barn
Sausage and Peppers Pasta with Brocolli (from the NYT)

Kay Chun's quick (under 30 minutes) and cozy recipe from the NYT is a great choice for a delicious week-night meal. Who doesn't love sausage and peppers? And, the addition of broccoli (and substituting pork sausage with chicken or turkey sausage) make it nutritious AND delicious! Easy peasy :)


CLICK HERE to access the recipe on the NYT website





  • ¼cup extra-virgin olive oil
  • 1 pound sweet Italian pork sausage, casings removed
  • 1 pound broccoli, cut into 1½-inch florets (about 4 cups)
  • 2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2½ cups)
  • 3 cloves garlic, thinly sliced
  • Kosher salt and pepper
  • 1 pound rigatoni
  • ½ cup grated Parmesan (2 ounces), plus more for serving
  • 2 tablespoons fresh lemon juice (from about ½ lemon)
  • ½ teaspoon red-pepper flakes




1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.


2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, ½ cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.


3. Serve the pasta with additional Parmesan for sprinkling on top.

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