Broccoli with Pasta and Sausage

Serves 8


  • 6 Italian Sweet Sausage, sliced into 1/4-inch rounds
  • 3 cups broccoli
  • 2 Tbsp. butter, divided
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 1-1/2 cup Elbow macaroni (or 3 cups shells)
  • 3/4 cup heavy cream, at room temperature
  • 2 eggs
  • 2/3 cup Romano or Parmesan Cheese, grated
  • 1/2 tsp. salt
  • pepper to taste

Cook 6 Italian sweet sausage until brown. Steam or blanch until crisp-tender 3 cups broccoli. Drain and chop broccoli into medium-sized pieces. In large frying pan, melt 1 tablespoon butter and saute mushrooms and garlic until soft. Add to the mushrooms the remaining 1 tablespoon of butter, the drained broccoli, and sausage, and saute stirring for one minute. Cook the pasta until just tender (in salted water). Drain the pasta and return it to the pan. Stir broccoli mixture into pasta. Beat together the heavy cream, eggs, cheese, salt and pepper. Stir cream mixture into broccoli and pasta. Heat from pasta should cook cream and eggs to make sauce. Serve immediately. This is not difficult to make just uses a number of pans.