Cheesy Smoked Sausage Pasta with Broccoli
This cheesy smoked sausage pasta with broccoli combines savory kielbasa, tender pasta, and fresh broccoli in a creamy cheese sauce—all in just one pot! Ready in 30 minutes with minimal cleanup, it's the perfect weeknight dinner solution that delivers maximum flavor with minimum effort and dishes.
Ingredients
- 1 tablespoon olive oil
- 14 oz smoked sausage kielbasa, Hillshire Farm, or turkey sausage, sliced into rounds
- 1 medium onion diced
- 2 cloves garlic minced
- 2½ cups chicken broth
- 1 cup milk
- 8 oz dried pasta penne, rotini, or farfalle work well
- 4 cups broccoli florets cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 cups shredded cheese cheddar, monterey jack, or a blend
- ¼ cup grated Parmesan cheese
- 2 green onions sliced (for garnish)
Instructions
- Heat olive oil in a large pot or deep skillet over medium-high heat. Add the sliced sausage and cook until it begins to brown, about 3-4 minutes.
- Add the diced onion to the pot and cook with the sausage for another 2-3 minutes until the onion becomes translucent.
- Stir in the garlic and cook for 30 seconds until fragrant. Be careful not to let it burn.
- Pour in the chicken broth and milk, then add the pasta, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes, stirring occasionally to prevent sticking. The pasta should be about halfway cooked.
- Add the broccoli florets on top of the pasta (don't stir yet), cover again, and cook for another 5 minutes until the broccoli is bright green and tender-crisp.
- Stir everything together, then reduce heat to low. If the mixture looks too dry, add a splash more broth or milk.
- Add the shredded cheese and Parmesan a handful at a time, stirring until melted and smooth before adding more. This prevents the sauce from becoming grainy.
- Remove from heat once all cheese is incorporated and the sauce is creamy. Let it stand for 5 minutes to thicken.
- Taste and adjust seasonings if needed. Garnish with sliced green onions before serving.
Notes
- The pasta will continue to absorb liquid as it sits, so the dish is best served soon after cooking. If it gets too thick upon standing, add a splash of milk or broth when reheating.
- For a lighter version, use turkey smoked sausage and reduced-fat cheese.
- To add more vegetables, throw in a handful of cherry tomatoes, spinach, or bell peppers with the broccoli.
- Leftovers will keep in the refrigerator for 3-4 days, though the pasta may soften a bit upon reheating.