top of page

My Favorite Weeknight Pantry Pasta

Updated: Jul 18, 2022

We ate this dish so much in 2019, it was seriously every other week. It is so incredibly delicious and can be ready in 20-30 minutes. What more could you want??


  • 1/2 head broccoli, finely chopped

  • 3 cloves garlic

  • 1/2 shallot

  • 1-2 tablespoons flat leaf parsley

  • 6 ounces hot or mild Italian sausage

  • 8 ounces dried spaghetti

  • 1/4 lemon

  • Pinch of red pepper flake

  • Parmesan

  • 1/4 cup reserved pasta water

This recipe couldn’t be any easier, as most the work takes place while the pasta is cooking. Get a big pot of water on the stove to boil. Add salt to water.

Finely chop your head of broccoli into small chunks. Set that aside in a large bowl. Thinly slice your cloves of garlic. Finely mince your shallot. Slice off a cheek of a lemon, avoiding the seeds. Finely chop your parsley, being careful not to over chop your herbs.

Heat a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add your sausage and begin to brown, continue to break apart the meat as it cooks. Once the meat is browned, move it from the pan to a large mixing bowl. Now is a great time to drop your pasta into the water and cook to al dente (usually one minute less then the recommended length on the box). Add shallot, garlic and chili flake to the skillet. After one minute add your broccoli and cook for another minute. Add a splash of water if needed to cook the broccoli. Remove this mix from the heat and add to the bowl with the sausage. Grab about a cup of cooking water from the pasta before straining the pasta.

Add your strained noodles to the bowl we have the sausage and broccoli. Add your parsley and enough pasta water to coat the noodles in a shiny glaze. Mix all this with tongs and taste. Decide for yourself how much parmesan, lemon and salt you need. Get yourself a big bowl and add a nest of pasta, spoon on any extra sausage/ broccoli. I like to add freshly ground pepper and parmesan. Devour this as quick as possible. I also have been known to add some chili oil to the top….



Hey, I'm Cameron, and I'm glad you're here. I post new recipes every week, all intended to build your confidence in the kitchen, each one with video tutorials to help. Craving something specific? Drop me a note in my contact form! 

  • Youtube
  • TikTok
  • Instagram
  • Amazon
bottom of page