Farfalle with Broccoli and Italian Sausage
In this simple, filling, and comforting dish inspired by the classic Italian combo of sausage and broccoli, Chef Andrea's pairing butterfly-shaped farfalle with sweet sausage and pan-seared broccoli. Butter and white wine, hit with plenty of Parmesan cheese, give this dinner a rich creaminess you’ll want to experience again and again.
Total cook time
- 1 1/4 pounds broccoli florets
- 3 cloves garlic
- 12 ounces farfalle pasta
- 1 1/2 pounds sweet Italian sausage
- 1/4 cup unsalted butter
- 1 teaspoon crushed red pepper
- 1/2 cup white wine
- 4 ounces grated Parmesan cheese
- 3 tablespoons olive oil
- kosher salt
- black pepper
Bring a large pot of water to a boil over high heat. Rinse broccoli florets and cut into .5-inch pieces, if needed. Mince garlic. Pat sausage dry with paper towel.
Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add broccoli in a single layer and cook, stirring frequently, until bright green and charred on outside, about 6 minutes. Season with .25 teaspoon salt and black pepper as desired. Transfer broccoli to a plate, cover loosely with foil to keep warm, and set aside, reserving pan for cooking sausage.
While broccoli chars, season boiling water generously with salt. Stir in farfalle and cook until al dente, 8-9 minutes. Reserve 2 cups pasta cooking water, then drain (see Recipe Tip). When broccoli has finished charring, return pan to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add sausage and cook, breaking up, until browned, 5-6 minutes. Remove pan from heat.
Once farfalle has finished cooking, return pan with sausage to medium-high heat. Add broccoli, stir to combine with sausage, then push everything to outer edges of pan. Add butter to center of pan. When butter is foamy, add garlic and crushed red pepper (skip or use half for less heat) and cook, stirring, until fragrant, 1 minute. Add white wine and cook, scraping up brown bits from bottom of pan, until liquid is slightly reduced, 1-2 minutes more (see Recipe Tip).
Add cooked farfalle to pan with sausage and broccoli and stir to fully combine, about 2 minutes. Stir in reserved pasta cooking water, .5 cup at a time, until farfalle is fully coated and sauce clings to noodles. Remove pan from heat.
Add half of Parmesan to pan with farfalle and stir to melt. Taste and add more salt and black pepper as desired. Divide farfalle with broccoli and Italian sausage among serving dishes and sprinkle over remaining Parmesan. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.