This easy, family-friendly sausage broccolini pasta is light, flavorful, and perfect for summer! Gluten-free, dairy-free, & ready in just 20 minutes!

sausage broccolini pasta with penne in 2 white bowls with a nesting bowl full of crushed red pepper

What Makes This Sausage Broccolini Pasta Recipe Great

Savory ground sausage, tender broccolini, and gluten-free Jovial pasta make up this easy summer dish that’s packed with veggies & protein, and absolutely delicious.

Drizzled with a light and fresh-flavored sauce of olive oil, lemon juice, & chicken broth and garnished with parmesan cheese, this adult and kid-friendly sausage broccolini pasta dish will be a favorite in no time!

Ingredient Notes

ingredients for sausage broccolini pasta in various size bowls

Gluten-Free Penne: I love Jovial pasta brand for my gluten-free pasta, and I really enjoy it with penne! However, orecchiette is another popular pasta that can be used for this sausage broccolini pasta recipe. I haven’t seen Jovial pasta in this shape, but you can find it at your local Sprouts or another grocery market. If you want to make this pasta paleo, use Jovial’s cassava penne!

Ground Italian Sausage: You can buy already ground Italian sausage, or buy links and remove the pork from the casings. I love the ground Italian Sausage from Butcher Box! It is sugar-free and paleo.

Broccolini: If you can’t find Broccolini, feel free to use regular broccoli florets. Whichever you choose, cut the broccoli(ni) into 1-2 inch pieces.

Parmesan Cheese: You can use freshly grated parmesan cheese, pecorino romano, or shredded parmesan- whichever you prefer! Feel free to omit this if you’re dairy-free or don’t want the garnish.

Crushed Red Pepper: Depending on your spice level, you can increase or decrease the amount of crushed red pepper you use.

Recipe Step by Step

4 boxes with steps pictured to make sausage broccolini pasta
  1. Bring a pot of water to a boil and cook your Jovial pasta (or other pasta) according to the package directions.
  2. Heat olive oil in a large skillet over medium heat. Add the sausage and use a wooden spoon to break it apart while sauteing for 5-6 minutes. 
  3. Stir in the minced garlic for 1 more minute. Add the chopped broccolini, chicken broth, crushed red pepper, lemon juice, and salt, and stir. 
  4. Cook for 3-4 minutes or until the broccoli is tender. Drain the pasta, then add it to the pan with the sausage and broccoli. 
  5. Toss to combine, then add the 2 tbsp ghee or butter and stir until melted. Add salt and pepper to taste, and garnish with parmesan if desired. Enjoy!
a white dutch oven with pasta and broccoli

Mary’s Tips & Tricks

Dairy-Free: If you’re dairy-free, skip the parmesan cheese or use a non-dairy parmesan option like nutritional yeast, or even shredded dairy-free parmesan (I’ve found this at Trader Joe’s!). Use vegan butter like Miyokos as well.

How to Serve: Serve this Jovial pasta dish by itself or alongside a simple house or caesar salad and a loaf of gluten-free garlic bread.

Leftovers: Store leftover sausage broccolini pasta in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stove top and enjoy!

Recipe FAQs

What is the difference between Broccolini, Broccoli, and Broccoli Rabe?

Broccolini is actually considered a hybrid between broccoli and Chinese broccoli. It has long stems and is a bit sweeter, and milder in flavor. It is also a bit firmer and crunchier in texture.

Broccoli has short, thick stems and has bigger florets, as well as a softer texture when cooked.

Broccoli Rabe is more closely related to the turnip family is can be a bit more bitter tasting. It does well when cooked with garlic and butter to tame the bitterness.

Can I use a different pasta in this recipe?

Yes! There are so many different shapes of pasta out there. Other options I recommend besides Penne are: Orecchiette, Shells, Gemelli, or Rigatoni.

Using pasta with holes or folds helps pack in the flavor of a lighter sauce like the one in this recipe. Take that into consideration when choosing your pasta!

Jovial pasta has a ton of gluten-free options. Check your local store or their website!

sausage broccolini pasta in a white bowl with lemon

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Sausage Broccolini Pasta

This easy, family-friendly sausage broccolini pasta is light, flavorful, and perfect for summer! Gluten-free, dairy-free, & ready in just 20 minutes!
5 from 8 votes
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Ingredients

  • 12 oz box gluten free penne, I love Jovial pasta!
  • 1 lb ground Italian sausage, or removed from casings if in links
  • 1 tbsp olive oil
  • 2 cloves minced garlic
  • 12 oz broccolini, cut into 1-2 inch pieces
  • 1.5 cups chicken broth
  • 1 tsp crushed red pepper
  • 1 tbsp lemon juice
  • ½ tsp sea salt, more to taste
  • 2 tbsp ghee or butter
  • Parmesan for garnish, if desired

Instructions
 

  • Bring a pot of water to a boil and cook your Jovial pasta (or other pasta) according to package directions.
  • Heat olive oil in a large skillet over medium heat. Add the sausage and use a wooden spoon to break it apart while sauteing for 5-6 minutes.
  • Add the minced garlic and stir for 1 more minute. Add in the chopped broccolini, chicken broth, crushed red pepper, lemon juice, and salt and stir.
  • Cook for 3-4 minutes or until the broccoli is tender. Drain the pasta, then add it to the pan with the sausage and broccoli.
  • Toss to combine, then add the 2 tbsp ghee or butter and stir until melted. Add salt and pepper to taste, and garnish with parmesan if desired. Enjoy!

Notes

Dairy-Free: If you’re dairy-free, skip the parmesan cheese or use a non-dairy parmesan option like nutritional yeast, or even shredded dairy-free parmesan (I’ve found this at Trader Joe’s!). Use vegan butter like Miyokos as well.
How to Serve: Serve this Jovial pasta dish by itself or alongside a simple house or caesar salad and a loaf of gluten-free garlic bread.
Leftovers: Store leftover sausage broccolini pasta in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or stove top and enjoy!

Nutrition

Calories: 780kcal, Carbohydrates: 69g, Protein: 29g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 1419mg, Potassium: 317mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1736IU, Vitamin C: 81mg, Calcium: 79mg, Iron: 3mg