Weeknight Pasta with Broccoli Rabe and Sausage

This simple Pasta with Broccoli and Sausage dish is one of my go-to dinners when I want something hearty but don’t want to be in the kitchen all night. It’s a great way to use up broccoli rabe, and the sausage adds just the right amount of richness and spice. You can have it on the table in about 30 minutes—perfect for a busy weeknight.

Ingredients for Pasta with Broccoli and Sausage:

• 2 Tbs Olive Oil
• 1 pound rigatoni, penne, or your favorite short pasta
• 1 pound Italian sausage (chicken, pork, or plant-based), casings removed if needed
• 4 garlic cloves, thinly sliced
• 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
• ¼ teaspoon red pepper flakes (optional, or more to taste)
• ½ cup freshly grated Parmesan (or more, because cheese)
• Salt and freshly ground black pepper, to taste

Instructions for Pasta with Broccoli Rabe and Sausage :

1. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions. Reserve about ½ cup of the pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6 to 8 minutes.
3. Add the garlic and red pepper flakes to the sausage and cook for another minute, just until fragrant.
4. Stir in the broccoli rabe and a splash of the reserved pasta water. Cover the pan for a few minutes to let the greens steam and soften. Then uncover and cook until the broccoli rabe is tender but still vibrant green—another 3 to 4 minutes.
5. Add the drained pasta to the skillet along with the butter and Parmesan. Toss everything together, adding a bit more pasta water if needed to help the sauce coat the Pasta with Broccoli and Sausage. Season with salt and black pepper to taste.
6. Serve warm, with extra Parmesan sprinkled on top.

Make Pasta with Broccoli Rabe and Sausage Your Own

This recipe is super flexible. Swap the broccoli rabe for broccolini, kale, or even spinach if you prefer a milder green. Not a fan of spice? Skip the red pepper flakes. Want it extra creamy? Add a splash of heavy cream or a dollop of ricotta just before serving.