Italian Sausage Meatballs, Penne Pasta & Broccoli

75 Comments

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Penne pasta, Italian sausage shaped into little meatballs, cheese, garlic and broccoli all tossed with a deliciously seasoned sauce. I used hot Italian sausage but you can use mild Italian sausage or whatever is your favorite Italian sausage.

Adapted from: backroadjournal.wordpress.com

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Ingredients

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Cook the penne pasta according to package directions.

Reserve 1 cup of cooked pasta water for later.

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Drain the pasta.

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Return the pasta to the hot pan.

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Add the cheese, salt and pepper.

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Toss then cover to keep warm.

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Remove the sausage from the

casing and roll into small balls.

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Add the onion and olive oil then cook over

medium heat until the sausage is cooked through.  

Add the garlic and cook for another minute.

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Add the chicken broth, pasta water and red pepper flakes.

Bring to a simmer and simmer for two minutes.

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While the sauce is simmering, microwave the broccoli.

Add the broccoli and meatballs with sauce to the penne pasta.

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Toss and let sit for a few minutes, toss again the serve.

Italian Sausage Meatballs, Penne Pasta & Broccoli

http://www.InDianesKitchen.com

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Ingredients

  • 1# Italian sausage links, hot or mild
  • 1# penne pasta
  • 1/2 cup olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • 1 cup pasta water
  • 1 cup chicken broth
  • 1/4 cup grated Romano style cheese 
  • 10 oz. bag frozen, microwave broccoli (or cooked fresh)
  • salt to taste
  • pepper to taste

Directions

  1. Cook the penne pasta according to the package directions, drain pasta reserving 1 cup of the pasta water (set aside) and return pasta to the hot pan.
  2. Add the cheese, salt and pepper and toss. Cover to keep warm and set aside.
  3. Remove the sausage from the casing and chop into small meatball size pieces. Roll each piece into small balls and add to a large skillet.
  4. Add the olive oil and onion and cook over medium heat until the sausage is cooked through. Add the garlic and cook 1 minute more.
  5. Add the pasta water, chicken broth and red pepper flakes to the meatballs. Bring to a simmer and simmer for two minutes.
  6. While the sauce is simmering, microwave the broccoli.
  7. Add the broccoli and sausage, with sauce, to the pasta and toss.
  8. Let sit for a few minutes for the sauce to absorb then toss again. Add more salt and pepper if needed then serve.

http://www.InDianesKitchen.com

Categories: Broth, Pasta, Sausage/Kielbasa, Spices/Seasoning, Vegetables/Slaws/Salads

75 Comments »

    • Awww thank you Jackie. This is a bit healthier than my normal recipes. I didn’t expect to like it as much as I did! I usually make a white sauce and this was a nice change of pace!

      Reply

    • It was a last minute decision. After I squeezed the sausage out of the casing I used a spatula to cut it up and they were the perfect little meatball size. They rolled into a ball so easily so I thought it would be appealing and easier to stab with a fork..lol Thank you Jinjer!

      Reply

    • Wow I can’t believe you are still in lockdown. Things have opened up in USA but a lot of social distancing and rules to follow. It’s a whole new way of living. Wish it was over! Stay healthy Kevin.

      Reply

  12. We don’t have these sausages, but they can be made with meatballs, won’t they be delicious too?
    best regards

    Reply

  24. This looks great and we have had it before. Tough though in this part of North Carolina to get REAL Italian sausage so our best bet is to buy ground pork at the Piggly Wiggly, great meats there, mix the spices and make it ourselves. This recipe also works real well with broccoli rabe.

    Reply

  30. I just bought Italian Sausage today for another dish, but have lots left over, so will try this. I like your idea of adding Italian Dressing to leftovers.

    Reply

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