Smoked sausage recipes with pasta and broccoli are weeknight heroes: cozy, budget-friendly, and big on flavor without a sink full of dishes. This one-pot version stars lean turkey smoked sausage, tender broccoli, and short pasta simmered together in a light broth-and-milk base, then finished with Parmesan for a creamy, glossy coating—no heavy cream needed. From prep to plate in about 25–30 minutes, it’s the kind of family-friendly dinner that earns a permanent place in your rotation.
Why You’ll Love This Smoked Sausage Recipes with Pasta and Broccoli
- One Pot, Minimal Mess: Pasta, sausage, and broccoli cook together in the same pan—hello, easy cleanup.
- Quick But Comforting: A 25–30 minute cook time delivers cozy, creamy vibes without weighing you down.
- Balanced and Flexible: Protein, veg, and carbs in one bite; easy to tweak for spice, richness, or dietary needs.
- Pork-Free by Default: Uses turkey smoked sausage, with simple swaps for chicken sausage or vegetarian options.
- Kid-Friendly Flavor: Mildly seasoned, gentle creaminess, and familiar shapes—easy win at the table.
Ingredients for Smoked Sausage, Pasta, and Broccoli
Core Ingredients
- Turkey smoked sausage (about 13 ounces), sliced into ¼-inch coins
- Short pasta (8 ounces dry), such as shells, elbows, orecchiette, or bowties
- Fresh broccoli florets (about 5 cups), bite-size pieces
- Yellow onion (1 medium), diced
- Garlic (3–4 cloves), minced
- Chicken broth (2 cups)
- 2% milk (½ cup)
- Lawry’s seasoned salt (½ teaspoon), or to taste
- Olive oil (1 teaspoon)
- Freshly grated Parmesan (about 1½ ounces), plus extra for serving
- Black pepper and red pepper flakes (optional), to taste
Ingredient Notes (Substitutions & Healthy Swaps)
- Sausage choices: Keep it pork-free with turkey or chicken smoked sausage. If you prefer beef, choose a lean smoked beef sausage and adjust salt to taste—some brands run saltier.
- Vegetarian option: Swap the sausage for smoked tofu, seared mushrooms, or chickpeas. Add ½ teaspoon smoked paprika to keep the savory, smoky character. Use vegetable broth instead of chicken broth.
- Dairy-free: Replace milk with unsweetened oat or almond milk and finish with a drizzle of olive oil instead of cheese (or a dairy-free Parmesan).
- Gluten-free: Choose a sturdy gluten-free short pasta. Cook just to al dente and let the pot rest a minute off heat; GF pasta firms up as it cools.
- Broccoli texture: Cut into even, bite-size florets so they soften at the same pace as the pasta. If you like crisp-tender broccoli, add it halfway through the simmer.
- Seasoning: Lawry’s seasoned salt adds gentle warmth; if you don’t have it, use ½ teaspoon kosher salt + ¼ teaspoon garlic powder + a pinch of paprika.
Step-by-Step Instructions
Step 1 – Build the Flavor Base
Heat 1 teaspoon olive oil in a wide, deep skillet (with lid) over medium-high heat. Add the diced onion and cook 2–3 minutes until starting to soften. Stir in the sliced turkey smoked sausage and cook another 2–3 minutes, allowing the edges to brown lightly. Add the minced garlic and cook 30 seconds, just until fragrant.
Step 2 – Add Liquids, Pasta, and Broccoli
Pour in 2 cups chicken broth and ½ cup 2% milk, scraping up any browned bits. Stir in the seasoned salt, then add the dry pasta and broccoli florets. Bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook 12–14 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed. (If the pot looks dry before the pasta is done, splash in a few tablespoons of broth or water.)
Step 3 – Finish Creamy and Season
Remove the lid and take the pot off the heat. Stir in the grated Parmesan until melted and glossy. Taste and season with black pepper, more seasoned salt if needed, and red pepper flakes for mild heat. Rest 2 minutes to thicken slightly, then serve warm with extra Parmesan.
Pro Tips for Success
- Shape Matters: Choose a short pasta with a “cup” or ridges (shells, orecchiette, rotini) so sauce and sausage nestle into the bites.
- Simmer, Don’t Boil Hard: A lively simmer prevents scorching and keeps dairy from separating.
- Stir Once or Twice: Stir mid-cook to prevent sticking, especially with starchier pasta shapes.
- Parmesan Off Heat: Incorporate cheese away from direct heat to retain a silky texture and avoid graininess.
- Adjust Creaminess: Too thick? Add a splash of warm broth or milk. Too loose? Rest the pot uncovered for 2–3 minutes.
- Brighten at the End: A squeeze of lemon or a sprinkle of fresh parsley brings the whole dish into balance.
Flavor Variations
- Garlic-Lemon Broccoli: Finish with lemon zest + juice and extra garlic (added in the final minute so it stays sweet).
- Cajun Smoked Sausage Pasta: Swap seasoned salt for 1 to 1½ teaspoons Cajun seasoning; add a diced red bell pepper with the onion.
- Four-Cheese Finish: Stir in a handful of shredded mozzarella and a tablespoon of cream cheese with the Parmesan for extra richness (still lighter than heavy cream).
- Roasted Broccoli Boost: Roast broccoli at 425°F (220°C) for 12–15 minutes with a bit of oil and salt, then fold into the finished pasta for toasty edges.
- Veggie-Packed: Add peas, zucchini half-moons, or spinach in the final 3 minutes; they cook fast and add color and fiber.
Serving Suggestions
- Simple Salad: A leafy green salad with lemon vinaigrette keeps things bright and cuts through creaminess.
- Garlic Bread: Crunchy garlic bread or warm baguette makes great company for the saucy bits.
- Add a Fruit Side: Orange segments, apple slices, or grapes add a refreshing sweet counterpoint.
- Make It a Bowl: Spoon the pasta over lightly dressed baby spinach to wilt it just a touch.
Storage and Freezing Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat Gently: Add 1–2 tablespoons milk or broth to loosen and warm over medium-low, stirring frequently. Microwaving? Cover and use medium power with brief intervals, stirring between bursts.
- Freeze (OK with tips): Pasta can soften after thawing. If you plan to freeze, cook pasta just shy of al dente and cool the dish quickly. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of milk or broth.
- Meal-Prep Tip: Portion into single-serve containers with a little extra Parmesan on the side to add after reheating.
Nutrition Facts (Per Serving)
(Approximate values for 6 servings; will vary by brand and pasta shape.)
| Nutrient | Amount |
|---|---|
| Calories | ~410 |
| Protein | ~23 g |
| Carbohydrates | ~48 g |
| Total Fat | ~14 g |
| Fiber | ~4 g |
| Sodium | ~860 mg |
FAQ About Smoked Sausage Recipes with Pasta and Broccoli
Can I use frozen broccoli in smoked sausage pasta?
Yes. Add the florets straight from frozen in the final 10–12 minutes of simmering so they don’t overcook. If the pot looks watery at the end, uncover and let it bubble for 1–2 minutes to reduce. For crisper bites, stir them in during the last 5 minutes instead. Season at the end—frozen veg are slightly salted by nature and can make the dish taste seasoned sooner.
What pasta shape works best with smoked sausage and broccoli?
Short shapes with cups or ridges—shells, orecchiette, rotini, or elbows—grab the sausage coins and tiny broccoli bits. These shapes also release starch evenly, which helps thicken the light sauce. If you use penne or ziti, stir once or twice during simmering to prevent sticking on the bottom. Aim for just-al-dente; the pasta will continue to set as it rests for a minute off heat.
How do I make the sauce creamy without heavy cream?
Use a mix of broth and a splash of milk, then melt in grated Parmesan off heat for a silky finish. The starch from pasta naturally emulsifies the liquids, so keep the simmer gentle and avoid boiling hard. If you want extra body, stir in 2 tablespoons light cream cheese or ¼ cup plain Greek yogurt off heat. Rest the pot 2 minutes before serving—the sauce thickens as it cools slightly.
Can I make smoked sausage broccoli pasta in one pot?
Absolutely—the pasta, sausage, and broccoli cook together in the same pan. Start by browning the sausage and softening aromatics, then add liquids, pasta, and broccoli to simmer until tender. One pot means faster cleanup and better flavor because the fond on the pan dissolves into the sauce. Keep the heat at a lively simmer, not a rolling boil, to prevent scorching.
How do I keep the pasta from getting mushy?
Use a timer and taste early—start checking 1–2 minutes before the package’s low end. Keep the simmer gentle and stir once mid-cook to prevent sticking without breaking the pasta. If using very small shapes, reduce the liquid by a few tablespoons or uncover for the final minute to evaporate excess. Stop cooking when the center is just firm, then rest the pot off heat for 1–2 minutes.
What kind of sausage should I use here?
Turkey or chicken smoked sausage works beautifully; both bring a savory, smoky note and a firm bite. Choose a brand you like and slice into ¼-inch coins for quick browning. If you prefer beef, it’s also a tasty option—just taste before salting because some brands run saltier. Browning well in the first step is what builds deep flavor in the final dish.
Can I make this dairy-free?
Yes. Swap the milk for unsweetened oat or almond milk and finish with a drizzle of olive oil or a dairy-free hard “cheese.” Keep the heat moderate and add any dairy-free cheese off heat to avoid graininess. If you miss the tang, a squeeze of lemon brings brightness without dairy.
How do I reheat smoked sausage pasta without drying it out?
Add 1–2 tablespoons broth or milk to the leftovers and warm over medium-low, stirring often. On the microwave, cover loosely and use medium power in short bursts, stirring between each. If the sauce tightens, add a splash more liquid and a little fresh Parmesan to restore gloss. Finish with a touch of olive oil or lemon to revive flavors.
Can I use gluten-free pasta?
Yes—choose a sturdy short shape designed for one-pot cooking. Cook just to al dente and let the pot rest a minute off heat so the pasta firms up. Stir gently to avoid breaking the pieces; GF pasta can be delicate when hot. If the sauce thickens too much as it rests, loosen with a tablespoon of warm broth.
How can I add more vegetables to this dish?
Fold in quick-cooking veg like peas or baby spinach in the last 2–3 minutes. For heartier options, add zucchini half-moons or bell peppers with the onion at the start so they soften properly. Roasted broccoli or cherry tomatoes can be stirred in at the end for toasty edges and a flavor boost. Keep total veg around 5–6 cups so the sauce stays creamy, not watery.
Final Thoughts
This one-pot smoked sausage, pasta, and broccoli dinner hits the sweet spot: hearty enough to comfort, quick enough for real life, and flexible enough to meet a range of tastes and dietary needs. Browning the sausage builds savory depth, the broccoli keeps things bright and wholesome, and that simple broth-and-milk base turns into a glossy sauce with just a handful of Parmesan. Keep this recipe in your back pocket for nights when you want maximum reward from minimal effort—and don’t be afraid to riff with your favorite vegetables, spice blends, or pasta shapes.
Easy Smoked Sausage Recipes with Pasta and Broccoli
Ingredients
Core Ingredients
- 13 oz turkey smoked sausage sliced into ¼-inch coins
- 8 oz short pasta such as shells, elbows, orecchiette, or bowties
- 5 cups fresh broccoli florets bite-size pieces
- 1 medium yellow onion diced
- 3–4 cloves garlic minced
- 2 cups chicken broth
- 0.5 cup 2% milk
- 0.5 tsp Lawry’s seasoned salt or to taste
- 1 tsp olive oil
- 1.5 oz freshly grated Parmesan plus extra for serving
- black pepper and red pepper flakes optional, to taste
Instructions
- Step 1 – Build the Flavor Base: Heat olive oil in a deep skillet over medium-high. Add diced onion and cook 2–3 minutes. Add sliced sausage and cook another 2–3 minutes until browned. Stir in minced garlic and cook 30 seconds.
- Step 2 – Add Liquids, Pasta, and Broccoli: Pour in chicken broth and milk, scraping the pan. Stir in seasoned salt, pasta, and broccoli. Bring to a boil, then reduce to a gentle simmer. Cover and cook 12–14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Step 3 – Finish Creamy and Season: Remove from heat. Stir in grated Parmesan until melted and glossy. Season with black pepper, more salt, and red pepper flakes if desired. Rest 2 minutes before serving with extra Parmesan.
