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RELATED RECIPES
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Sausage and Sun Dried Tomato Pasta
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30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
chicken broth
penne (dry)
kid friendly
has meat
(?)
Has meat from:
sweet italian sausage
chicken broth
has pasta
(?)
Has pasta from:
penne (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
sweet italian sausage
chicken broth
penne (dry)
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
sweet italian sausage
chicken broth
pescetarian
(?)
Not pescetarian due to:
sweet italian sausage
chicken broth
paleo
(?)
Not paleo due to:
penne (dry)
parmesan cheese
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
8
ounces, weight
 
1
tbsp
 
2
cloves
minced.
 
1/2
lbs
can use frozen or fresh.
 
2
cups
1/3
cups
drained, rinsed, chopped.
 
8
ounces, weight
any small shape pasta will do.
 
1
pinch
optional.
 
1/4
cups
freshly grated.
 
 
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PREPARATION
1.
Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides.
2.
Transfer the cooked sausage to a clean bowl and drain off all but about 1 Tbsp fat from the skillet.
3.
Add the minced garlic and frozen/fresh broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, or just until the broccoli is bright green and no longer frozen.
4.
Transfer the broccoli florets to the bowl with the sausage.
5.
Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet.
6.
Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high.
7.
When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low or just above low so that the broth maintains a simmer.
8.
Simmer the pasta and sun dried tomatoes for about 7 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple of minutes without the lid.
9.
Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta.
10.
Stir to combine and sprinkle the grated Parmesan over top. Serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 47% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free penne (dry) for penne (dry).
3.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free penne (dry) for penne (dry).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 616
Protein 21.4 g
Carbohydrates 89.3 g
Iron 0.41 mg
Fiber 12.8 g
Calcium 15.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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