Roman Broccoli and Sausage Penne (Penne alla Romanesca)
A harmonious blend of al dente penne pasta, savory sausage, and tender Romanesco broccoli, all tied together with a light, creamy sauce and a sprinkle of Parmesan cheese for an authentic taste of Rome.
Equipment
- Large pot
- Large skillet
- Slotted spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 large head Romanesco broccoli, cut into florets about 4 cups / 300 grams
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese plus extra for garnish
- Salt and pepper to taste
- Red pepper flakes optional, for a spicy kick
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-7 minutes.
- Remove the sausage with a slotted spoon and set aside. In the same skillet, add the Romanesco broccoli florets and sauté for about 5 minutes, or until they start to soften.
- Add the minced garlic to the skillet with the broccoli and sauté for an additional minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Allow to simmer for 3 minutes, reducing the broth slightly.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, until the sauce starts to thicken.
- Return the cooked sausage to the skillet and mix well. Season with salt, pepper, and red pepper flakes if using.
- Add the drained penne to the skillet and toss to coat evenly with the sauce. Heat through for a couple of minutes.
- Remove from heat, stir in the grated Parmesan cheese until melted and well incorporated.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
For a lighter version, substitute the heavy cream with half-and-half or whole milk.
Feel free to swap Romanesco broccoli with regular broccoli or cauliflower if unavailable.
This dish is best enjoyed fresh but can be refrigerated and reheated for up to 2 days.