pasta and broccoli

Ingredient List

  • 4 Broccoli Melt Sausages (1, 12 oz package)
  • 1 tablespoon salt, plus more to taste
  • 3 tablespoons unsalted butter
  • 4 garlic cloves, smashed and finely minced
  • 2 cups cream
  • 12 oz grated sharp cheddar cheese
  • Zest of ½ a lemon
  • 1 pound dried penne pasta
  • 1 bunch broccolini
  • Pepper to taste


Preheat oven to 325°F.

Add 1 tablespoon salt to a large pot of water and bring to a boil over high heat.

Slice sausages into rounds. Set aside. Prepare the broccolini: trim ends, cut stems into 2” segments, leave tops as is. 

Over a medium-low flame, heat dutch oven. Add butter to pan, swirling to coat. Add minced garlic to skillet and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes. Reduce heat to low, and add in cream. Bring to a simmer and cook for 2 minutes. 

Measure ½ cup of cheese and set it aside. Slowly add the remaining cheese to the simmering cream, stirring constantly with a wooden spoon. Bring to a simmer and cook for 3 minutes, or until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Remove from heat and stir in lemon zest.

Add pasta to boiling, salted water and cook for 8 minutes. After 8 minutes, add broccolini to boiling water and cook for 2 minutes more. Remove from heat and drain. 

Add drained pasta to cream mixture. Add sliced sausages into the pasta and stir until pasta is evenly coated with sauce. Top with remaining ½ cup cheddar cheese. 

Top with reserved 1/2 cup cheese. Cover and bake on center rack for 20 minutes. Remove foil and bake 5 more minutes. Serve hot.


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