Bowties with Broccoli and Sausage

Yield: 4 Servings
Cost per Serving: $1.39
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Nutritional Information

Amount per serving
  • Calories: 739
  • Fat: 54g
  • Saturated fat: 19g
  • Protein: 33g
  • Carbohydrate: 35g
  • Fiber: 3g
  • Cholesterol: 141mg
  • Sodium: 435mg


  • 1 head broccoli, stalks removed, cut into small florets (about 6 cups, loosely packed)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 4 sweet or hot Italian sausages (1 1/4 lb.)
  • 1 pound bowtie pasta (farfalle)
  • 1/3 cup pimiento strips (2 oz.)
  • 1/2 cup grated Parmesan (2 oz.), plus extra for serving


  1. Bring a large pot of salted water to a boil. Add broccoli and return to a boil. Cook until tender, about 12 minutes. Drain well and transfer to a bowl. Add salt, pepper and olive oil. Mash roughly with a fork.
  2. Remove casings from sausages and crumble meat into a large skillet. (Or cut into slices and brown sausages in casings.) Add 1/4 cup water and cook over medium-high heat, stirring, until water has evaporated, fat is rendered and sausage is no longer pink anywhere, 10 to 12 minutes.
  3. In a pot of boiling salted water, prepare pasta according to package directions. Set aside 1/2 cup pasta water; drain pasta well and return to pot. Add broccoli, sausage, pimiento, Parmesan and 1/2 cup reserved pasta water. Toss to mix well. Serve with extra Parmesan.
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