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Pasta with Sausage, Peppers and Broccolini

Course Main
Cuisine Italian
Servings 2
Author Justin McChesney-Wachs


  • 8 oz Pasta such as Casareccia
  • 1 lb sweet or spicy Italian sausage removed from casing
  • 2 garlic cloves sliced thin
  • 1 small bunch broccolini or broccoli coarsely¬†chopped
  • 1 red pepper diced
  • 1 ripe tomato diced
  • 1/2 cup heavy cream
  • grated Parmesan cheese
  • fresh torn basil


  • Cook the pasta al dente and reserve 1/2 cup of the water.
  • Heat a little canola oil in a skillet over medium-high heat, and add the sausage. Break it into bite-size pieces using the back of a wooden spoon and continue to cook until it starts to brown and is mostly cooked through. 
  • Add the chopped broccolini, diced red pepper and garlic. Reduce the heat to medium and cook until the vegetables are tender, stirring frequently.
  • Deglaze the pan with a few tablespoons of pasta water. Season with salt and pepper.
  • Add the diced tomatoes and warm through. Add cream and bring to a simmer. Add the cooked pasta, remove from heat and stir in Parmesan cheese. 
  • Taste for seasoning. Add the torn basil right before serving.


If the pasta is dry at the end, more pasta water can be added to make a bit more sauce.