Creamy Skillet Penne with Sausage and Broccoli

This Creamy Skillet Penne with Sausage and Broccoli is a one-pan, hearty, flavorful meal that’s easy to prepare, making it perfect for busy weeknights!

After a quick glance at the above photo, one might think that I slaved in the kitchen putting this pasta together. A pasta, sausage, and vegetable dish with a hearty and creamy sauce would require at least two pans and a strainer, right? Wrong. This is a one-pan meal, making it perfect for a weeknight dinner.

The pasta is toasted first with the vegetables. This process brings out a nutty flavor. Then it is simmered in wine (or you can substitute additional stock) and cream just until tender. The broccoli is added halfway through cooking, so it retains its bright color but is tender to the bite. Parmesan cheese, fresh herbs, and some good balsamic vinegar are stirred into the cream mixture to round out the rich, hearty flavor. A delicious, one-pan meal with something for everybody and perfect for busy weeknights? Sign me up!

Creamy Skillet Penne with Sausage and Broccoli

By Nicole Prep: 10 minsCook: 30 minsTotal: 40 mins Servings: 6 One skillet is all you need to get dinner on the table!

Equipment

• 12-inch non-stick skillet with lid

Ingredients 

• 1 pound hot or sweet Italian sausage, casings removed
• 1 medium yellow onion, finely chopped
• 1 large red bell pepper, seeded and sliced into thin strips
• 8 ounces penne pasta
• 3 medium garlic cloves, finely minced
• ¼ teaspoon crushed red pepper flakes, optional
• 1 cup white wine
• 2 cups chicken stock
• ¾ cup heavy cream
• 8 ounces broccoli florets, cut into 1-inch pieces
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon balsamic vinegar
• kosher salt and freshly ground black pepper to taste

Instructions 

1. In a large non-stick skillet, cook the sausage over medium-high heat, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, reserving the fat in the pan.
2. Add the onion and bell pepper to the fat in the skillet and cook until softened, about 8 minutes. Add the penne and cook, stirring often, until the pasta is lightly toasted, about 3 minutes. Add the garlic and pepper flakes if using and stir until fragrant, about 30 seconds. Stir in the wine, stock, cream, and drained sausage and bring to a boil. Reduce the heat to medium, cover, and simmer, stirring occasionally, until the pasta begins to soften, about 8-10 minutes.
3. Remove the lid and arrange the broccoli on top of the pasta and cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Remove from the heat, stir in the cheese, herbs, and vinegar. Season to taste with salt and pepper. Serve. Enjoy!

Notes

Substitution: (with any substitutions, the nutritional values will change)

• Italian sausage can be substituted with Italian turkey sausage to make it light and healthier.
• The wine can be substituted with more broth, water, or cooking wine. Cooking wine has a higher sodium level, so be mindful of how you season the dish.

To Store:
Leftovers should be store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 605kcal, Carbohydrates: 40g, Protein: 23g, Fat: 39g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 101mg, Sodium: 843mg, Potassium: 622mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1467IU, Vitamin C: 64mg, Calcium: 148mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.