Sausage-Broccoli Pasta

Sausage-Broccoli Pasta


"Sausage, sun-dried tomatoes and chopped broccoli rabe cook in a creamy, cheesy sauce with corkscrew pasta."


40 m {{adjustedServings}} servings 776 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 776 kcal
  • 39%
  • Fat:
  • 50.5 g
  • 78%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook sausage in large skillet over medium-high heat 4-5 minutes or until hot, stirring frequently; drain. Return sausage to skillet.
  2. Add broccoli rabe and tomatoes; mix well. Cook over medium heat 4-5 minutes or until broccoli is crisp-tender.
  3. Stir in all remaining ingredients. Bring just to a boil, stirring constantly; simmer 4-5 minutes or until cheese is melted and sauce is thickened.


  • Cook's Tips:
  • Substitute: 1 pkg. Jimmy Dean(R) Regular Flavor Pork Sausage Roll for crumbles.
  • Cellentani or cavatappi pasta is a pasta tube that has been twisted to resemble the shape of a corkscrew. If you don't have either of these pastas, you can use rotini or fusilli pasta instead.
  • For best results, use grated, not shredded, Parmesan cheese.
  • Serve topped with additional grated Parmesan cheese, if desired.
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  1. 9 Ratings


This was delicious. I used hot sausage meat and "crumbled" it myself and also used light cream instead of whipping cream to save on some of the fat. Next time I will use a little less broccoli r...

Really good, all flavors mix beautifully! next time, I will soak the sun-dried tomatoes for a while.

Fantastic! Due to allergies, I had to use turkey sausage crumbles, and it was great. I used fat free half and half with a touch of cornstarch to thicken instead of the whipping cream to cut down...