Pasta with sausage and broccoli from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 296) by Samin Nosrat

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stephen_pinkjo on March 26, 2026

    This was tasty. I liked the bread crumbs. Could have been sexier - cooking broccoli to death is not a good look.

  • anya_sf on February 22, 2026

    I made 1/4 recipe, which may be why I had to add a lot of water to the sauce so it wouldn't get dry and burn. Used slightly more sausage (1 link/3 oz). There was a generous amount of sauce to pasta. I wasn't sure if I'd like long-cooked broccoli, but it was quite tasty.

  • bernalgirl on February 11, 2025

    One of my favorite pastas, it’s on repeat at home — it’s easy, nourishing and so good. R made it with half spicy and half sweet (fennel) Italian sausage and no breadcrumb topping— delicious!

  • bernalgirl on February 11, 2025

    One of my favorite pastas! Easy, nourishing and so delicious! R used half spicy/half sweet (with fennel) Italian sausage, and served it without the breadcrumb topping.

  • averythingcooks on March 03, 2021

    This was a great inspiration for a "fridge clean out" dinner for 2! I cut the aromatics in 1/2, used the last of the broccoli (around 9 oz) & the meat from 2 medium heat sausages. The last handful of grape tomatoes also went into the pan with the broccoli. The end of some Boursin went in with the pasta water & parm to form the creamy sauce and since we like more "stuff" than pasta, I used around 4 oz of farfalle. Lastly, I made Thug Kitchen's crunchy panko pasta topping and we both agreed - this a definite repeat.

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