How about a simple and quick pasta dish? No problem – I got quite a lot of them here on the blog ;) If you’ve worked all day, you don’t want to spend a lot of time in the kitchen in the evening and prepare several courses for dinner. A simple pasta dish is just perfect. This Fusilloni with Broccoli and Salsiccia Bolognese are ready in no time and really delicious! In case you can’t eat everything – leftovers can be easily stored in the fridge and reheated the next day ;)
Well. I really like to cook and bake and have no problem doing that for 2-10 hours in the kitchen every day. It’s my job right now ;P But after a long day of cooking and baking, of taking pictures of the food and all the other things I have to do, I am more than happy if dinner is done quickly. Heating up a large pot of water and throwing some pasta in there is basically all I can do in those moments.
Ok, in addition to the pot of water, you also need to prepare the salsiccia bolognese here, but that can be done in one go in a separate pan. Easy peasy. If you got someone at home to help you – great! One task and one pot/pan per person and the dinner is ready even faster ;P
This is not a classic bolognese sauce here – that one is made with ground beef and tomatoes and needs hours to get ready. Here you use the meat of the sausages and fry it instead of ground beef. Something I actually use quite often lately, because that sausage meat is already seasoned nicely. That and the broccoli and you’re almost done. To create a “sauce” you can use the pasta water and add it to the meat and veggies. You could also add some sour cream or heavy cream additionally to create a more rich and creamier sauce. But to be honest – I like it as it is. Very simple ;)
Oh and in case you wondered – Fusilloni are the bigger version of regular fusilli – I hope all the “s” and “l” are in the right place – I often write it wrong ;P If you can’t get hold of them, just take the smaller ones or any other pasta. It’s not really that important here :P
INGREDIENTS / ZUTATEN
1 head of broccoli (about 18 oz./500g)
2-3 tbsp. olive oil, plus more if needed
11 oz. (300g) salsiccia (Italian sausage)
3-4 garlic cloves, smashed
salt, some peppercorns & fennel seeds
12.3 oz. (350g) fusilloni pasta
3 tbsp. butter
1.8 oz. (50g) parmesan cheese, finely grated (plus more)
1 Brokkolikopf (ca. 500g)
2-3 EL Olivenöl, plus mehr
300g Salsiccia (italienische Bratwurst)
3-4 Knoblauchzehen, gepresst
Salz, einige Pfefferkörner & Fenchelsamen
350g Fusilloni Nudeln
3 EL Butter
50g Parmesankäse, fein gerieben (plus mehr)
DIRECTIONS / ZUBEREITUNG
2. Add the olive oil to a large frying pan and heat up. Remove the skins from the sausages and add the ground meat to the pan, chop into smaller pieces with a wooden spoon and fry until browned and crisp – 4-5 minutes. Add the smashed garlic and continue frying for 2-3 minutes more. Add some salt, peppercorns, and fennel seeds to a mortar and grind until you get a fine spice mix. Season the meat with that mixture.
3. While the meat is cooking bring the water back to a boil. Add the fusilloni pasta and cook for about 3 minutes less than the instructions on the package recommend for al dente (mine needed about 10 minutes).
4. While the pasta is still cooking, take about 1/2 cup (120ml) of the pasta water and add to the pan with the meat. Add the broccoli and stir until all is combined. Use a potato masher to get the meat and broccoli even smaller than they already are. Reduce the heat and let everything simmer for a moment. When the pasta is ready, take out of the pot and transfer to the pan, add another 1/2-3/4 cup (120-180ml) of the pasta water and mix until everything is well combined. Let cook until the liquid in the pan is almost gone, then add the butter and mix in. When the butter is melted, add the grated parmesan and mix everything well – the remaining pasta water, the butter, and cheese should create a nice sauce that coats everything. Add some more pasta water if it looks too dry and mix in. Serve with some more grated cheese on top or cheese flakes and drizzle with some more olive oil. Season with some more salt and pepper if necessary and enjoy!
2. Das Olivenöl in eine große Pfanne geben und erhitzen. Die Bratwürste längs aufschlitzen und die Haut entfernen. Die Fleischmasse etwas zerbröseln und ins heiße Öl geben und rundum braun anbraten für etwa 4-5 Minuten und dabei das Fleisch mit einem Holzlöffel noch weiter zerkleinern. Den gepressten Knoblauch dazugeben und für 2-3 Minuten mit anbraten. Etwas Salz, einige Pfefferkörner und Fenchelsamen in einen Mörser geben und fein zerreiben. Das Fleisch mit dieser Mischung würzen.
3. Während das Fleisch anbrät, den Topf mit dem Wasser wieder zum Kochen bringen und die Nudeln darin dann etwa 3 Minuten kürzer kochen, als auf der Packung für “al dente” angegeben wird – bei mir waten das etwa 10 Minuten.
4. Während die Nudeln noch kochen, eine kleine Tasse (etwa 120ml) vom Nudelwasser zur Pfanne mit dem Fleisch dazugeben. Den Brokkoli mit in die Pfanne geben und alles gut verrühren. Damit Fleisch und Brokkoli schön klein werden, kann man mit einem Kartoffelstampfer nachhelfen und alles etwas zerdrücken. Die Hitzezufuhr etwas verringern und alles einen Moment leicht köcheln lassen. Wenn die Nudeln fertig sind, aus dem Wasser fischen und in die Pfanne geben, noch einmal etwa 120-180ml vom Nudelwasser mit in die Pfanne geben und alles gut vermischen. Alles so lange köcheln lassen, bis die Flüssigkeit in der Pfanne fast verschwunden ist. Die Butter dazugeben und schmelzen lassen. Den geriebenen Parmesan dazugeben und alles gut verrühren, bis das noch verbliebene Nudelwasser, die geschmolzene Butter und der Käse eine cremige Soße bilden, die sich über die Nudeln legt. Sollte das Ganze etwas zu trocken wirken, noch etwas Nudelwasser nachlegen und unterrühren. Die Nudeln mit etwas geriebenem Parmesan oder Parmesanflocken servieren, mit etwas Öl beträufeln und ggf. noch mit Salz und Pfeffer nachwürzen. Guten Appetit!
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Fusilloni with Broccoli Salsiccia Bolognese
- Prep Time: 00:25
- Cook Time: 00:25
- Total Time: 00:25
- Yield: 4 1x
- Category: Dinner
- Cuisine: Italy
Description
Super easy and delicious – pasta with salsiccia bolognese sauce and broccoli. So good!
Ingredients
1 head of broccoli (about 18 oz./500g)
2–3 tbsp. olive oil, plus more if needed
11 oz. (300g) salsiccia (Italian sausage)
3–4 garlic cloves, smashed
salt, some peppercorns & fennel seeds
12.3 oz. (350g) fusilloni pasta
3 tbsp. butter
1.8 oz. (50g) parmesan cheese, finely grated (plus more)
Instructions
1. Separate the broccoli rosettes and cut them into smaller pieces if necessary. Heat up a large pot with salted water and bring to a boil. This water is for the broccoli and the noodles, later on, so make sure it is big enough. When the water is boiling cook the broccoli for about 3-4 minutes, then remove from the water, drain, chop into small pieces, and set aside. Keep the pot with the water on the stove.
2. Add the olive oil to a large frying pan and heat up. Remove the skins from the sausages and add the ground meat to the pan, chop into smaller pieces with a wooden spoon and fry until browned and crisp – 4-5 minutes. Add the smashed garlic and continue frying for 2-3 minutes more. Add some salt, peppercorns, and fennel seeds to a mortar and grind until you get a fine spice mix. Season the meat with that mixture.
3. While the meat is cooking bring the water back to a boil. Add the fusilloni pasta and cook for about 3 minutes less than the instructions on the package recommend for al dente (mine needed about 10 minutes).
4. While the pasta is still cooking, take about 1/2 cup (120ml) of the pasta water and add to the pan with the meat. Add the broccoli and stir until all is combined. Use a potato masher to get the meat and broccoli even smaller than they already are. Reduce the heat and let everything simmer for a moment. When the pasta is ready, take out of the pot and transfer to the pan, add another 1/2-3/4 cup (120-180ml) of the pasta water and mix until everything is well combined. Let cook until the liquid in the pan is almost gone, then add the butter and mix in. When the butter is melted, add the grated parmesan and mix everything well – the remaining pasta water, the butter, and cheese should create a nice sauce that coats everything. Add some more pasta water if it looks too dry and mix in. Serve with some more grated cheese on top or cheese flakes and drizzle with some more olive oil. Season with some more salt and pepper if necessary and enjoy!
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
