Serves a Crowd

Linguine with Sausage and Broccoli

February  8, 2011
4 Ratings
  • Serves 6
Author Notes

The night before Christmas, my sister, Abs (who’d just had a baby a month earlier, mind you), insisted on whipping up a home cooked meal for the rest of the family. Forget the fact that she was planning to roast two ducks and a ham the next day!

She said we were having pasta, vowing that she had a tried-and-true recipe that was even easier than going through the "hassle of picking something up." I was convinced she was just being a good hostess. But then I watched her prepare the pasta -- linguine and sweet Italian sausage enveloped in a savory, unctuous sauce of garlic, stock and white wine, finished with a little butter -- and was impressed not only by how deftly and speedily she pulled it all together, but by the flavor punch packed by this simple dish.

A few weeks ago, I had a go at it myself, subbing in hot sausage for some of the sweet and adding a handful of fresh broccoli for color and crunch. My husband and I gobbled it up, and now I have my sister to thank for what's definitely earned a regular spot in our dinner rotation. —Merrill Stubbs

What You'll Need
  • 1 pound italian sausage, a mix of hot and sweet
  • 3 tablespoons olive oil
  • 3 fat cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 cup chicken stock (low sodium)
  • 1 pound linguine
  • 1 1/2 cups small broccoli florets
  • 1 teaspoon chopped thyme leaves
  • 3 tablespoons butter
  • 1/4 cup freshly grated Parmesan, plus more for serving
  1. Remove the sausage from its casings and break into small chunks. Heat the olive oil in a wide, heavy pan with high sides over medium-high heat. When it’s smoking, add the sausage and sauté, stirring occasionally, until nicely browned – about 5 minutes. Remove the sausage with a slotted spoon and keep warm on a plate.
  2. Reduce the heat to medium and add the garlic to the pan. Cook for a couple of minutes, until the garlic is softened and fragrant (do not burn it). Add the wine and stir to scrape up any brown bits on the bottom of the pan. Reduce the wine by about two thirds, then add the chicken broth and return the sauce to a boil. Reduce until the sauce is dark and somewhat syrupy, 7 to 10 minutes.
  3. While the sauce is reducing, bring a large pot of salted water to a boil over high heat. Fill a small saucepan with about ½ an inch of water, salt it generously and set it over high heat. When it begins to boil, add the broccoli and stir once. Cover the pot and cook the broccoli until just barely tender, a minute or two. Drain the broccoli and set aside.
  4. Add the thyme leaves to the sauce and then remove from the heat while you cook the pasta. Once the water is boiling rapidly, add the linguine and cook until al dente, according to the package directions. Reserve about a cup of the pasta water before draining the pasta. Add the drained pasta to the sauce and set over medium-low heat. Fold gently to distribute, and then add the butter and a little of the pasta water, tossing to coat. Add the reserved sausage, broccoli and Parmesan and toss again gently, adding enough pasta water to make the sauce silky but not watery. Taste for seasoning and add salt if necessary. Serve immediately, passing the Parmesan at the table.

See what other Food52ers are saying.

  • Tess
  • Rachel Christensen
    Rachel Christensen
  • erin
  • NotTooSweet
  • Hark

28 Reviews

Nancy S. February 8, 2019
I made this and it was delicious! I did use a lot more parmesan/Romano at the end. And i took a shortcut and used the grated cheese. The oil from the sausage worked well with the pasta and blended the spices oh so nicely! No need to add extra oil. I have a photo of it but I don't know how to share.
Melissafitz January 22, 2017
This recipe is just fantastic. I found kale sprouts at the farmers market today and roasted those (400F with wlanut oil and salt for 20 min) in place of the broccoli. Great alone, perfect in the pasta. The sauce and parm was an amazing unifier with the pasta and sausage/greens. Definitely a keeper. Thanks, Merrill!
Cindy August 21, 2016
Wow! great recipe, can't wait to try this.
Tess April 23, 2015
I made this for dinner tonight. It was delicious and so simple to make. The only change I made was to add crimini mushrooms. This one's definitely a keeper!
Merrill S. April 23, 2015
So glad you liked it!
lilroseglow March 9, 2015
This was good, except way too salty. My fault entirely and next time (and there will be a next time) I will be more careful to add salt at the END and to taste.
Rachel C. January 8, 2015
I made this with Field Roast, which is a vegan alternative to sausage. So, so good.
erin November 21, 2014
That was amazing! I made it with some locally grown broccoli, shitake mushrooms and shallots because we had them in our weekly organic delivery from Mama Earth. I have been trying to make a nice white wine sauce for ages, and the key was the chicken stock. Thanks very much for posting! c
NotTooSweet October 28, 2014
Followed the recipe as written only using spaghetti (didn't have linguine) and used hot sausage (husband prefers) and this was SO very good! Definitely will be made again and again in our household. I just love this site and the wonderful, helpful comments. Thanks everyone for making me appear to be a fabulous cook!
Jason W. March 3, 2014
believe it or not, I substituted with red wine and it worked great!
artsycella January 15, 2014
I just wanted to hop on and write a note to say that in the 3-4 years since I've discovered this recipe, I've made it many times. I've made it with linguine, spaghetti, bucatini, even orechiette. I've made it with broccoli, spinach, chard, mustard greens, kale and peas; with Italian sausage, hot or sweet, with bratwurst, with andouille. Last night I made it with leftover champagne. It's always delicious, satisfying, easy and comforting. One of my favorite go-to pantry dinner recipes. Thank you so much for sharing it with us!
Arrxx August 14, 2013
This also works well with rapini (aka broccoli rabe) - a bit sharper flavours but can stand up to the sausage. Blanch the rapini and proceed (takes away some of the bitterness).
Mark August 14, 2013
WOW. Who knew I could make something that tasted this good. I enjoyed making it, now standing here in my kitchen waiting for some eaters to get home. Only 1 issue, if I may? Couldn't get my sauce "dark". But, didn't care. It tasted so good. Wish we could post our pictures. Dang proud of this one (as it continues to get cold while I finish off the white wine waiting for my family to come and scarf). Food52 is a godsend. Our.
Hark May 13, 2013
Fantastic recipe. Super easy week night fix and great way to use the broccoli that keeps showing up in my CSA bin.
zingyginger January 27, 2013
Since this recipe was posted, I've been making it almost every week on a weeknight. Several times I've simplified this to only 3 ingredients: sausage well-seasoned with fennel (1 hot and 1 mild), a package of frozen broccoli florets and a pound of pasta. It never fails to please. Thanks for this recipe, Merrill!
Merrill S. January 27, 2013
You're very welcome!
ECMotherwell January 27, 2013
In a kind of flip of Merrill's Christmas-time experience, I made this for my parents, sister, brother-in-law, and brother after a family memorial service and funeral. In our rather shell-shocked state, this dish was was so perfectly warm and comforting that it honestly made us all feel better. Everyone had seconds, lingering over the table, and both my mother and sister requested the recipe. It really is the most wonderful comfort food. Thank you, Merrill!
Merrill S. January 27, 2013
I'm so sorry for your loss -- glad to hear this simple pasta offered a bit of comfort.
ECMotherwell January 27, 2013
Oh my gosh, thank you for you kind words, and truly, thank you for the recipe. It is just wonderful!
Arrxx January 17, 2012
good with rapini too.....
klord September 20, 2011
Thanks for the delicious and easy recipe. I made it last night with sweet Italian turkey sausage and a couple of handfuls of frozen peas rather than broccoli because that's what I had on hand. Added a few shakes of red pepper flakes for spice.
sasha_luka February 24, 2011
Just tried the recipe tonight but without white wine. Also, I substituted some ingredients - asparagus and peas - it was delicious!
zingyginger February 16, 2011
Still not seeing the fix but I made this last night and it was delicious without it. Serves me right for blindly buying all the ingredients and not reading through the recipe first though, lol. Anyone want some thyme?
Merrill S. February 16, 2011
Whoops! Fixed it on the blog page but not this page -- should be good now.
Meag February 16, 2011
Being new to cooking in general, this seemed like an easy enough dish for me to try out - and it was. Fantastic meal - really flavourful. Just a question - where does the thyme come into play? Thanks for sharing!
Merrill S. February 16, 2011
Just fixed the recipe to include it. Sorry about that!