Weeknight Chicken Sausage Pasta
This is my go-to when I need dinner on the table fast but still want something that tastes like I actually tried. The roasted broccolini and slightly creamy marinara make it feel more restaurant-quality than the 35 minutes it takes to make.
Ingredients
Ingredients (~8 servings)
- 1 1/2 heads broccolini sliced into 2-inch segments
- 1/4 cup olive oil divided
- 1 lb dry pasta like penne or farfalle
- 2 packages fully-cooked chicken sausage links 12-ounce, sliced into rounds
- 3 cloves garlic minced
- 1 1/2 jars marinara sauce 24-ounce
- 1 cup half-and-half or heavy cream
- 3/4 cup finely shredded Pecorino Romano or Parmesan
- 1/4 cup basil chiffonade
- Crushed red pepper to taste optional
Instructions
- Preheat oven to 425F. Toss broccolini with 1 1/2 Tbsp olive oil, spread on sheet pan, and roast 15-20 minutes until browned and tender.
- Bring large pot of salted water to boil. Cook pasta according to package directions. Reserve 3/4 cup pasta water before draining.
- Heat 1 1/2 Tbsp olive oil in large pan over medium heat. Add sausage rounds and brown 9-10 minutes, flipping halfway.
- Push sausage aside, add remaining 1 Tbsp oil to center of pan, then add garlic. Sauté 1 minute until fragrant and stir into sausage.
- Pour marinara into pan and bring to gentle simmer. Cook until pasta is ready.
- One minute before pasta is done, stir half-and-half into sauce.
- Add drained pasta, Pecorino, and basil to pan and toss to coat. Add reserved pasta water as needed to thin sauce.
- Fold in roasted broccolini and serve with crushed red pepper if desired.
Did you make this recipe?Let me know how you liked it below!