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Photo: William Dickey; Styling: Trinda Gage Photo by: Photo: William Dickey; Styling: Trinda Gage

Pasta With Broccoli And Sausage

Southern Living NOVEMBER 1997

  • Yield: 4 servings


  • 1 pound fresh broccoli, cut into flowerets
  • 1 (9-ounce) package refrigerated fettuccine
  • 2 tablespoons butter or margarine
  • 1 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 pound reduced-fat smoked sausage, sliced
  • 3 large eggs
  • 3/4 cup whipping cream
  • 3/4 teaspoon pepper
  • 1 cup grated Parmesan cheese


Cook broccoli and fettuccine in boiling water to cover in a Dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl.

Melt butter in a large heavy skillet; add mushrooms and garlic, and saute 3 minutes or until tender. Add to fettuccine mixture.

Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.

Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese, and toss. Serve immediately.


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Pasta With Broccoli And Sausage Recipe