pappardelle with sausage & broccoli

pappardelle sausage broccoli

I’ve never met a pasta I didn’t like, but pappardelle is one of my favorites. Wide, ribbon-like egg noodles that soak up any sauce you put them in. Their name originates from the Italian word “pappare” which means “to gobble up” and that is exactly what we did.

I really couldn’t believe how delicious this recipe turned out given the simplicity of the ingredients. We’re talking pantry staples like onions, garlic, canned tomatoes and dried herbs with a bit of fresh broccoli and sausage. Not much on the ingredient list, but everything comes together into something so comforting, flavorful and decadent that I’d order it in a heartbeat at a fancy Italian restaurant.

Husband, an avid broccoli hater, even devoured this dish and now requests it frequently. Claimed he couldn’t even taste the broccoli with all the other amazing flavors! A true 30 minute meal, I hope this simple & delicious pappardelle recipe will be added to your weekly menu rotation.


  • Inspired by Jamie Oliver
  • Yields: 2-3 large servings


  • 2 Tbsp. extra virgin olive oil
  • 16 oz. Italian sausage, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely minced
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. dried oregano
  • pinch of crushed red pepper flakes
  • 20 oz. canned whole tomatoes
  • 8 oz. dry pappardelle pasta *I used De Cecco brand
  • 2 large heads of broccoli, stems removed and heads broken up into florets
  • sea salt & freshly ground black pepper
  • freshly grated Parmesan cheese for topping


  1. Bring a large pot of water up to boil.
  2. In a large skillet over medium high heat, add your oil. Once hot, add in your sausage and allow to brown and release fat for 5 minutes, stirring infrequently. Then lower the heat to medium and add your onions, garlic, fennel seeds, oregano and crushed red pepper and stir for 5-7 minutes until the onions have softened. Do not allow to burn.
  3. Do not drain the fat from the skillet. Add in your canned whole tomatoes and begin breaking them apart with tongs. Stir everything together and bring the sauce up to a simmer and allow to simmer lightly for 10 minutes.
  4. While the sauce is simmering, you can cook your pappardelle according to al-dente instructions. During the last 3 minutes the pasta is cooking, add your broccoli florets directly to the pasta and boiling water. Cook for 3 minutes and drain.
  5. Add your drained pappardelle & broccoli directly to the sauce and stir everything together. Taste for salt & pepper and add accordingly. To serve, grate some fresh Parmesan cheese on top!


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