Best Sausage And Broccoli With Pepperoncini Sauce Recipes

Orecchiette with Sausage and Broccoli image

Provided by Jennifer Segal, adapted from

Categories Dinner

Time 30m

Yield 4-6

Number Of Ingredients 10

1 pound orecchiette
5 tablespoons extra virgin olive oil, divided
1 pound sweet or spicy Italian sausage, removed from casings
3 garlic cloves, minced
1 cup chicken broth
1 pound broccoli florets
½ teaspoon salt
¼ teaspoon red pepper flakes
3 tablespoons unsalted butter
½ cup freshly grated pecorino Romano

Steps:

Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

Nutrition Facts : Calories 624, Fat 28 g, Carbohydrate 64 g, Protein 29 g, SaturatedFat 10 g, Sugar 3 g, Fiber 2 g, Sodium 692 mg, Cholesterol 51 mg

Rigatoni with Broccolini and Sausage image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound rigatoni
1 large bunch broccolini, trimmed into 1 1/2-inch pieces
3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed.
1 large onion, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup grated Pecorino Romano cheese, plus more for topping

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.