A creamy and simple one pot pasta filled with smoky sausage and broccoli makes this easy dinner perfect for weeknights. Have dinner on the table in under 30 minutes!
This recipe came about in my favourite way, it was the day before grocery shopping and I wanted to clean out the fridge. I just happened to have some leftover Kabana from entertaining earlier in the week and somehow I always seem to have some forgotten broccoli in my crisper.
I recently discovered the method of cooking pasta alongside all the other ingredients rather than boiling it first which results in so much flavour being absorbed by the pasta itself, and also the starch from the pasta helps to thicken the sauce.
Plus, everything cooking together in a single pot means less washing up so obviously this is my new favourite thing.
I tend to eat a lot of pasta as it’s just one of those meals that you can always easily throw together on a weeknight and is super versatile. So of course I always have a few varieties of pasta hiding away in the back of my pantry.
The other key ingredient in this pasta is the Kabana which adds a smoky, spicy flavour to the dish.
Kabana is a smoky, dry pork sausage that originated in Poland. In Australia, we tend to eat slices 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 recently I’ve discovered the Gotzinger brand Kabana which is wood smoked giving the meat a delicious flavour. This can be found at most Woolworths supermarkets and the flavours pair perfectly in this pasta.
If you can’t get Kabana, then any smokey 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.
How to make one pot Sausage and Broccoli Pasta
As the name suggests, all you really need to make this meal is one pot! You’ll be sautéing and boiling in this pot so you want to make sure it has a solid base and high enough sides. The one I use is a cast iron pot which is approx 5L.
Because the Kabana is smoked, you don’t really 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 your liquids and pasta. I’ve made this with both oat milk and lactose free milk, however use what you like best. The flavour of the chicken stock will absorb into the pasta while the milk helps create a soft and creamy texture to the dish.
Once the pasta and liquids have been added to the pot and stirred, I like to sit the broccoli florets on top and place the lid on. The pasta will cook and the broccoli on top will steam. After around 15 minutes, you can remove the lid and finish cooking if needed.
For this recipe, the cooking times are based on using small elbow pasta. Depending on the type of pasta you may need to add a little extra liquid or cook it for a little longer to make sure the pasta is soft.
Once the pasta is cooked and the sauce thick, you can take off the heat. For extra flavour I like to stir though some good quality parmesan cheese for flavour and creaminess.
Good quality parmigiano reggiano cheese does not contain lactose, which is what I use to make sure that this dish is lactose free and suitable for my dietary requirements. However if you are completely dairy-free simply use your favourite dairy-free milk and omit the parmesan.
This meal is best served immediately, however if you are wanting to reheat it, simply add about a tablespoon of extra milk to the cold pasta before heating. This helps make sure the sauce stays creamy.
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.
You really can’t go wrong with a 30 minute dinner coming together in one pot.
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.
One Pot Sausage and Broccoli Pasta
- 200 grams smoked kabana sliced
- ½ onion diced
- 2 cloves garlic crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 1 cup milk
- 1 ½ cups chicken stock
- 300 grams elbow pasta
- 1 ½ cup broccoli florets
- 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 aute 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. Cover the top with the broccoli and place the lid on. Cook for approximately 15 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. Take off the heat and stir through the parmesan if using and serve immediately.