Past Recipes
Farfalle

Farfalle with Broccoli and Italian Sausage

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In this simple, filling, and comforting dish inspired by the classic Italian combo of sausage and broccoli, Chef Andrea’s pairing butterfly-shaped farfalle with sweet sausage and pan-seared broccoli. Butter and white wine, hit with plenty of Parmesan cheese, give this dinner a rich creaminess you’ll want to experience again and again.
  • Stovetop Only
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

  • Calories 920
  • Protein 40g
  • Total Carb 61g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • broccoli florets
    • 10 ounces
    • broccoli florets
  • garlic
    • 2 cloves
    • garlic
  • farfalle pasta
    • 6 ounces
    • farfalle pasta
  • sweet Italian sausage
    • 12 ounces
    • sweet Italian sausage
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • white wine
    • 1/4 cup
    • white wine
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large high-sided pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Rinse broccoli florets and cut into ½-inch pieces, if needed. Mince garlic. Pat sausage dry with paper towel. 

  2. Char Broccoli

    Char Broccoli

    Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add broccoli in a single layer and cook, stirring frequently, until bright green and charred on outside, about 4 minutes. Season with ¼ teaspoon salt and black pepper as desired. Transfer broccoli to a plate, cover loosely with foil to keep warm, and set aside, reserving pan for cooking sausage.

  3. Cook Farfalle and Sausage

    Cook Farfalle and Sausage

    While broccoli chars, season boiling water generously with salt. Stir in farfalle and cook until al dente, 8-9 minutes. Reserve 1 cup pasta cooking water, then drain. When broccoli has finished charring, return pan to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add sausage and cook, breaking up, until browned, 4-5 minutes. Remove pan from heat.

  4. Make Garlic Butter Sauce

    Make Garlic Butter Sauce

    Once farfalle has finished cooking, return pan with sausage to medium-high heat. Add broccoli, stir to combine with sausage, then push everything to outer edges of pan. Add butter to center of pan. When butter is foamy, add garlic and crushed red pepper (skip or use half for less heat) and cook, stirring, until fragrant, 1 minute. Add white wine and cook, scraping up brown bits from bottom of pan, until liquid is slightly reduced, about 1 minute more.

  5. Season Farfalle

    Season Farfalle

    Add cooked farfalle to pan with sausage and broccoli and stir to fully combine, about 2 minutes. Stir in reserved pasta cooking water, ¼ cup at a time, until farfalle is fully coated and sauce clings to noodles. Remove pan from heat.

  6. Plate Farfalle

    Plate Farfalle

    Add half of Parmesan to pan with farfalle and stir to melt. Taste and add more salt and black pepper as desired. Divide farfalle with broccoli and Italian sausage between serving dishes and sprinkle over remaining Parmesan. Dig in!

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