Scrap Pasta with Broccoli, Italian Sausage and Parmesan
Prep time: 
Cook time: 
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Serves: Serves 2
  • Scrap pasta from this ravioli or 8 oz. of your favorite pasta (papparadelle, fusilli or orecchiette would be great)
  • 2 tsp. olive oil, divided
  • 2 Italian sausage links, removed from casings
  • 2 cups finely chopped broccoli (you don't want any big pieces)
  • ¼ tsp. salt
  • Pinch of crushed red pepper flakes (optional)
  • 2 large garlic cloves, sliced very thin
  • 1 cup shredded parmigiano reggiano cheese, divided
  • ½ cup reserved pasta water (more if needed)
  1. Fill a large pot with water. Bring to a rolling boil. Season liberally with salt - it should taste like sea water. RESERVE PASTA WATER!
  2. Cook scrap pasta for 3-4 minutes. If using dried pasta, cook until just under aldente.
  3. Heat a large saute pan to a medium-high heat. Add 1 teaspoon of olive oil. Add sausage, break up with a wooden spoon and cook until brown, about 3 minutes. Add remaining olive oil, broccoli and salt. If you want a spicier pasta, add a pinch of crushed red pepper flake. Cook until broccoli is bright green, about 2 minutes. Add garlic, cook for 1 minute.
  4. Add pasta to the pan, toss with sausage, garlic and broccoli. Add ¼ cup of parmesan cheese. Toss. Ladle in ½ cup of reserved pasta water. Toss for 1 minute. Add cheese, continue to toss until sauce thickens, if you need to add more water, add a tablespoon at a time, tossing in between each until desired consistency is reached. If you ever add too much pasta water, just add more cheese, and continue to toss, it will thicken.
  5. Season to taste with salt and pepper. Garnish with parmesan.
Recipe by Cooking for Keeps at