Matt has a knack for creating great flavors in meat and pasta dishes. Some of my favorite recipes on this blog are entirely his creations (like Chicken Cutlets and Bucatini with Asparagus and Sausage in a White Wine Sauce!) and he carried on the tradition of melt-in-your-mouth deliciousness with this simple combination of sausage, broccoli and pasta.
If you don’t have broccoli on hand, you can easily substitute other in-season vegetables and feel free to try other types of sausage and pasta as well. Last week Matt made a version of this dish using zucchini, Orecchiette, and freshly made Chicken Cordon Bleu sausage from Maiale and it was so delicious that we ate all of it before I had the presence of mind to snap a photo!
Radiatori with Sausage and Garlicky Broccoli
You will need:
6 Tablespoons Olive Oil, divided
10 cloves Garlic, sliced into thin discs
1 ½ – 2 cups Broccoli Crowns, cut into bite sized pieces
1 Yellow Onion, sliced into ¼ inch rounds and quartered
2 Sweet Italian Pork Sausages, grilled and sliced into bite sized pieces
1 teaspoon Chili Garlic Sauce (in the Asian food section of most grocery stores)
1 lb. Pasta, cooked according to package instructions (We used Garofalo’s Radiatori pasta)
Salt and Pepper to taste
Grated Parmesan Cheese
In a large skillet or wok, heat 4 tablespoons of the Olive Oil over medium heat. Add the sliced garlic and sauté until aromatic, 1-2 minutes. Add the broccoli, stir well to coat with the oil, and allow to sauté for approximately 20 minutes, stirring only occasionally until broccoli starts to brown. Remove broccoli and garlic from wok and set aside.
Add remaining 2 tablespoons Olive Oil to wok and return to medium heat. Add the sliced onion and sauté, stirring frequently, until onions start to become translucent. Add the cooked and sliced sausage and the chili garlic sauce and mix until the onion and sausage are evenly coated with sauce. Return the broccoli to the wok and stir well to combine. Taste and add salt and pepper as needed.
Carefully add the cooked and drained pasta into the wok and stir well to combine ingredients and coat the pasta. Sprinkle on 1/4-1/2 cup of shredded Parmesan and mix well. Enjoy with your favorite chilled white wine or, if you’re like us, with a good Oktoberfest-style beer!
5 thoughts on “Radiatori with Sausage and Garlicky Broccoli”
That looks amazing!!
I stumbled upon this recipe while looking for images of radiatore pasta. I just had to try it. OMG it is amazing. The only things I may change next time is sauteeing the garlic later with the onions. I thought it was overcooked. I do like a little more spice…probably will add more chili garlic sauce.
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Had no idea what radiatore pasta was, so (like Scott) was looking for pictures. Found your site, and thought this recipe was something I had to try. Not a big fan of broccoli, so sauteed mushrooms instead, and used an andouille sausage since I like more spice . Just amazing! And my roommates thought so as well! 🙂 Thank you very much, will be making this more in the future
I’m so glad you liked it! Adding andouille sounds like a great idea. I’ll have to try it sometime!