Red Wine Tagliatelle with Sausage and Broccoli
If you are looking to change up your pasta night give this red wine pasta dish a try! The red wine pasta compliments the bold sausage flavor and soft sweet earthly notes of the broccoli.
Yes, you can also make this with regular dried tagliatelle pasta as well. If going that route you will want to use around 1 pound.
Check out our Red Wine Tagliatelle pasta recipe!
This pasta pairs beautifully with our Balsamic Chestnut Arugula Salad and Italian Sourdough Bread!
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- 2 Italian sausage links (mild or hot)
- 1 Head of broccoli
- 1/4 c Italian red wine
- 1 batch Red wine Tagliatelle (See notes above on substitution)
- 1 pinch Salt
- 1 tbsb Italian parsley
- Brown the sausage
Remove the casing from the sausage and break up in a skillet over medium-high heat. Continue to cook the sausage until browned.
- Finish the sauce
Cut the broccoli into small bite size pieces and add to the sausage. Pour in 1/4 cup of wine, salt and stir to deglaze the pan. Cover with a tight fitting lid for around 5 minute or until the broccoli is tender.
- Boil the pasta
Add the fresh tagliatelle to a pot of well salted boiling water. Cook for around 90 seconds.
If using dried, follow directions on back of the package. - Finish the Pasta
Add the tagliatelle along with a small ladle of pasta water to the sausage mix. Toss to coat the pasta. Add the chopped parsley and serve.