This Sausage and Broccoli Pasta has the BEST parmesan cream sauce with herbs, broccoli, and juicy sausage. Every bite is loaded with restaurant-quality flavor!

A white bowl with Sausage and Broccoli Pasta in a creamy sauce.

Sausage and Broccoli Pasta

You can’t beat the flavors in this Sausage and Broccoli Pasta! As if this herby, garlicky, parmesan cream sauce isn’t flavorful enough, juicy bites of sausage infuse it with even more savory flavor! The way those little shell pockets fill up with sauce is heavenly, and delicious broccoli florets perfectly complete the meal! 

This is a restaurant-quality meal that you’re going to keep in your rotation for years to come, I’m sure of it! Don’t miss my PRO TIPS below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook the sausage and set aside. Deglaze the skillet with white wine and reduce by half. Add garlic and cook for 1 minute.

A skillet of cooked ground sausage next to a skillet being deglazed with white wine.

Add butter and flour and cook for 1-2 minutes. Add the sauce mixture in small splashes. Bring to a boil, reduce to a simmer. Add the cooked broccoli and pasta.

A skillet with a creamy sauce being made next to a skillet with cooked pasta and broccoli being added to the sauce.

Add the cooked sausage and stir to combine and heat through. Add the lemon juice. Sprinkle with red pepper flakes and freshly cracked pepper. Serve!

Two pots next to each other showing ingredients being added to make Sausage and Broccoli Pasta.

Pro Tips

  • Broccoli: Fresh or frozen broccoli may be used for this recipe. If using frozen, let it thaw before boiling in the pasta water so that it doesn’t decrease the temp too much when added. 
  • Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile.
    • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce as well.
  • Sausage: I use Jimmy Dean regular sausage in this recipe, it’s delicious. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine. If needed, chicken broth can be used instead.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
    • (Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
  • Cream Cheese: This can be omitted if needed but it really adds a little something. I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Pasta: Any kind of pasta works well in this dish, I like the way the pockets fill up with sauce with the shells. Other great options include orecchiette, shellbows, and rotini!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!

Sausage and Broccoli Pasta in a creamy sauce in a skillet with a spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pasta Strainer– This is the one I have.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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Creamy Sausage and Broccoli Pasta in a white bowl with red pepper flakes on top.

Sausage and Broccoli Pasta

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 people
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This Sausage and Broccoli Pasta is has the BEST parmesan cream sauce with herbs, broccoli, and juicy sausage. Every bite is loaded with restaurant-quality flavor!

Ingredients

US Customary - Metric

Sauce

  • ¾ cup half and half
  • 1 ¼ cups chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon EACH: onion powder, oregano, basil, parsley
  • ¼ teaspoon garlic salt

Sausage/Pasta, etc.

  • 1 teaspoon olive oil
  • 1 lb. ground sausage, hot, sweet, or mild. See notes.
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 tablespoon softened cream cheese, optional but recommended
  • ¾ cup parmesan cheese, grated
  • ½ pound medium shell pasta, see notes
  • 3 cups broccoli , fresh or frozen, see notes
  • 2 teaspoons fresh lemon juice

For topping

  • Red pepper flakes
  • Freshly cracked pepper

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble until cooked through, about 7 minutes. Remove and set it aside. Turn the heat off. (*Feel free to reserve any drippings in lieu of butter for the roux.)
  • Begin boiling a separate pot of salted water for the pasta while you proceed with the following steps.
  • Add the wine to the same skillet used to cook the sausage and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
  • Add the garlic and cook for 1 more minute. Melt the butter and gradually sprinkle in the flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
  • Add the pasta to the boiling water and set a timer to avoid overcooking. Add the broccoli during the last 3-5 minutes for fresh broccoli, or 2-4 minutes for frozen. Drain once cooked.
  • Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Bring to a boil, then reduce heat to low.
  • Add the cream cheese and stir to combine. Gradually add the Parmesan cheese, stirring continuously. Cover partially until the pasta/broccoli is ready.
  • Add the drained pasta/broccoli and sausage and stir to combine and heat through. Remove from heat and stir in the lemon juice. Sprinkle with red pepper flakes and freshly cracked pepper and serve!

Notes

Pro Tips: 
  • Broccoli: Fresh or frozen broccoli may be used for this recipe. If using frozen, let it thaw before boiling in the pasta water so that it doesn't decrease the temp too much when added. 
  • Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile.
    • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce as well.
  • Sausage: I use Jimmy Dean regular sausage in this recipe, it’s delicious. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine. If needed, chicken broth can be used instead.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
    • (Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
  • Cream Cheese: This can be omitted if needed but it really adds a little something. I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Pasta: Any kind of pasta works well in this dish, I like the way the pockets fill up with sauce with the shells. Other great options include orecchiette, shellbows, and rotini!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 498kcal, Carbohydrates: 22g, Protein: 21g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 94mg, Sodium: 1148mg, Potassium: 450mg, Fiber: 2g, Sugar: 3g, Vitamin A: 756IU, Vitamin C: 42mg, Calcium: 185mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie