This one pot sausage and broccoli pasta is a simple dairy free weeknight dinner, taking under 30 minutes to make! This easy pasta dish combines smoky kabana sausages with tender broccoli in a rich and flavourful pasta the whole family will love.
For more easy one pot pastas, try my creamy Cajun chicken pasta or this reader favourite one pot spicy sausage pasta next.
Featured Comment
⭐⭐⭐⭐⭐ This was easy and delicious. Perfect for some particular eaters who don’t like dishes that have lots of sauce. I added chilli flakes to mine and served all with grated Parmesan on top. Thank you, will definitely make this again! – Heidi
If you’re looking for a simple and easy weeknight dinner that won’t compromise on flavour then this one pot pasta is definitely for you. There really isn’t much prep outside chopping, so most of the time is hands off while the pasta cooks.
One pot pasta recipes are my favourite for busy weeknights as you really can’t go wrong with a 30 minute dinner coming together in one pot.
This recipe, just like my sausage and spinach orecchiette, was created the day before grocery shopping when I needed to clean out the fridge and had some leftover Kabana from entertaining earlier that week. It adds so much flavour to the pasta and is a great way to use it up in a new and interesting way.
Key Ingredients
Along with your Kabana, you’ll need a few other pantry staple ingredients to make this simple one pot pasta.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Kabana – this smoky, dry pork sausage originated in Poland and adds a smoky, spicy flavour to the dish. There are a few differences in quality between brands, so I recommend the Gotzinger Kabana which is wood smoked giving the meat a delicious flavour. This can be found at most Woolworths supermarkets.
- Onion and garlic – the base of the pasta dish adding so much flavour.
- Dried oregano – adding flavour to the pasta complementing the smoky flavours of the sausage. You could also use a mixed herbs blend.
- Dairy free milk – helps gives the sauce a thick and creamy consistency. I usually use oat milk but soy milk also works.
- Chicken stock – the pasta cooks directly in the chicken stock and oat milk, absorbing all the flavour so make sure to use a good quality brand for the best taste.
- Pasta – I like to use a short pasta shape for even cooking therefore I am using elbows. You can also use fusilli or penne with similar results, you may just need to adjust the cooking time.
- Broccoli – I find broccoli works best in this pasta for added texture and nutrients. It also absorbs all the flavour from the sauce and becomes quite delicious.
Equipment and Tools
This section may contain affiliate links which means I make a small commission on any purchase made with no extra cost to you. If you’re considering purchasing on Amazon I’d be so grateful if you would do so by first clicking one of these links. Thank you for your ongoing support.
Cast Iron Dutch Oven – there are so many different brands (and colours!) of these types of pots but investing in one that matches your budget is going to be such as asset to your kitchen! I use mine at least once or twice a week.
Step-By-Step Instructions
To make this pasta, start by frying the sliced Kabana in the pot. Because the Kabana is smoked, you don’t need to cook it, however by frying it in a little oil you release a lot of the spices which enhances the flavour and changes the texture. Plus these spices release into the oil which you will use to fry off the onion and garlic.
Once your Kabana is golden, use a slotted spoon to remove it from the pan, leaving behind the oil. Fry off the onion until soft before adding the garlic, oregano and salt until fragrant. I like to add the garlic with the spices to make sure it doesn’t burn as this will cause a bitter taste to your dish.
From here you add in the dairy free milk, chicken stock and pasta. Mix to combine and bring the pasta to a simmer for 5 minutes with the lid on.
Mix well with a wooden spoon and then place the broccoli over the top and place the lid on again for another 5 minutes to allow the broccoli to steam.
Finally, remove the lid and mix, cooking for an additional 5 minutes or until the pasta is cooked and most of the liquid has absorbed. If the pasta is getting too dry, add a little more milk or stock.
🤓 This method of slowly simmering the pasta in the dairy free milk and chicken stock allows the pasta to cook while reducing the rate of evaporation from the liquid so that the pasta will be cooked at the same time the sauce has reduced.
As always, taste and adjust any seasoning as needed. Top with a sprinkle of chopped parsley if you like. This meal is best served immediately, while the pasta is still creamy.
Recipe FAQs
In Australia, we tend to eat slices of Kabana with cheese on a Jatz cracker for nibbles while having a couple of drinks.
There are a few differences in quality between brands, and not all of them are created equal but the Gotzinger brand Kabana which is wood smoked giving the meat a delicious flavour is what I recommend. This can be found at most Woolworths supermarkets.
However, if you can’t get Kabana, then any smoky pork sausage will work fine such as Andouille which originates in France and has a similar taste profile and is more readily available in the US.
This meal is best served immediately, while it is still creamy as the pasta will continue to absorb the liquid as it cools. however if you are wanting to reheat it, simply add about a tablespoon of extra milk to the cold pasta before heating either on the stove or in the microwave.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More weeknight pasta recipes:
20 Minute Bowtie Pasta
Mushroom Tagliatelle
Vegan Mac and Cheese
Creamy Salmon Tagliatelle (Dairy-Free)
One Pot Sausage and Broccoli Pasta
Equipment
Ingredients
- 200 grams smoked kabana sliced
- ½ onion diced
- 2 cloves garlic crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 cup dairy free milk oat milk or soy milk
- 1 ½ cups chicken stock
- 300 grams elbow pasta
- 1 ½ cup broccoli florets
Instructions
- Heat olive oil in a heavy based pot on high heat and add sliced kabana. Fry until golden and the edges are crispy and then carefully remove using a slotted spoon and set aside.
- To the pan with the residual oil, add the onion and sauté for 5 minutes until soft. Add the garlic, oregano and salt and cook for an additional minute until fragrant.
- Turn down the heat to medium/low and add the milk, chicken stock and pasta and mix to combine. Place the lid on and cook for 5 minutes.
- Stir the pasta, and cover the top with the broccoli and place the lid on again. Cook for an additional 8-10 minutes, depending on the size of your pasta.
- Remove the lid and stir through, checking to see if the pasta has cooked and the sauce is thick. If needed, add a little more dairy free milk or stock. Add the cooked Kabana back to the pot and mix through to heat. Serve into bowls and enjoy!
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published on February 1st, 2021 and has been republished to include more helpful information and new photos.
Heidi says
This was easy and delicious. Perfect for some particular eaters who don’t like dishes that have lots of sauce. I added chilli flakes to mine and served all with grated Parmesan on top. Thank you, will definitely make this again!
Sally says
Happy to hear you enjoyed this one Heidi! And I love the addition of chilli flakes!
Ray says
Worked out great. Thank you