CONNECT facebook twitter pintrest instagram e-newsletter

Broccoli with Pasta & Sausage

From Lynne Wilson


6 Italian Sweet Sausage, sliced into ¼-inch rounds
3 cups broccoli
2 Tbsp. butter, divided
1 cup sliced mushrooms
1 clove garlic, minced
1½ cup elbow macaroni (or 3 cups shells)
¾ cup heavy cream, at room temperature
2 eggs
⅔ cup Romano or Parmesan cheese, grated
½ tsp. salt
pepper to taste


Cook the sweet Italian sausage until brown; set aside. Steam or blanch 3 cups broccoli until crisp-tender. Drain and chop broccoli into medium-sized pieces; set aside.

In large frying pan, melt 1 tablespoon butter and saute mushrooms and garlic until soft. Add the remaining tablespoon of butter to the mushrooms, then add the sausage and broccoli, and saute for one minute. Cook the pasta in salted water until just tender. Drain the pasta and return it to the pan. Stir broccoli mixture into pasta. Beat together heavy cream, eggs, cheese, salt and pepper. Stir cream mixture into broccoli and pasta. Heat from pasta will cook the cream and eggs to make the sauce. Serve immediately.

This recipe is not difficult to make - just uses a number of pans.

Serves 8