This hearty Smoked Sausage Bowtie Pasta with Broccoli Cheese Sauce is a comforting, one-dish wonder that combines tender bowtie pasta, smoky sliced sausage, and vibrant broccoli florets all bound together in a rich, creamy cheddar cheese sauce infused with garlic and smoked paprika. This dish will appeal to busy weeknight cooks and families seeking a satisfying, restaurant-quality meal that comes together quickly, as well as anyone who loves bold, savory flavors and indulgent comfort food. The combination of salty, smoky sausage paired with the velvety cheese sauce creates an irresistible depth of flavor, while the broccoli adds a nutritious vegetable element and pleasant textural contrast that makes this feel like a complete, well-rounded dinner rather than just pasta and cheese—perfect for those who want something more substantial than traditional mac and cheese but equally delicious and crave-worthy.
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Ingredients
2 package(s) frozen or fresh broccoli florets
1/4 cup(s) all purpose flour
1 tsp(s) fresh ground pepper
10 oz(s) cheddar cheese, shredded
Instructions
1. Bring a large pot of salted water to a boil and cook the 16 oz of bowtie pasta according to package directions until al dente, then drain and set aside.
2. While the pasta cooks, slice the smoked sausage into half-inch thick rounds.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
4. Add the sliced smoked sausage to the skillet and cook for 5-7 minutes until browned on both sides, then remove and set aside.
5. In the same skillet, add the thinly sliced onion and cook for 3-4 minutes until softened and translucent.
6. Add the 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
7. Add the 2 packages of broccoli florets to the skillet and cook for 5-7 minutes until tender, stirring occasionally.
8. Return the cooked sausage to the skillet with the broccoli and set aside.
9. In a separate saucepan, melt 1/4 cup of butter over medium heat.
10. Whisk in 1/4 cup of all purpose flour to create a roux and cook for 1-2 minutes while stirring constantly.
11. Gradually add 3 cups of milk to the roux while whisking continuously to avoid lumps.
12. Add 1 tsp of smoked paprika, 1 tsp of kosher salt, and 1 tsp of fresh ground pepper to the sauce.
13. Continue cooking the sauce over medium heat for 5-7 minutes, stirring frequently, until it thickens.
14. Remove the sauce from heat and stir in 10 oz of shredded cheddar cheese until completely melted and smooth.
15. In a large serving bowl or pot, combine the cooked bowtie pasta with the sausage and broccoli mixture.
16. Pour the cheese sauce over the pasta and vegetables and t
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