Ingredients
Gather Your Ingredients
1 pound hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 ounces penne pasta (about 2 1/2 cups)
3 garlic cloves minced
¼ teaspoon red pepper flakes
1 cup white wine
2 cups low-sodium chicken broth
½ cup heavy cream
8 ounces broccoli florets, cut into 1-inch pieces (see note)
½ cup grated Parmesan cheese
1 tablespoon finely chopped fresh basil
2 teaspoons balsamic vinegar
Salt and pepper
Directions
1
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, cream, and reserved sausage and bring to boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until pasta begins to soften, about 8 minutes.
3
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, basil, and vinegar. Season with salt and pepper. Serve.