Egg Noodles with Sausage
Submitted by cdewgaw
Egg noodles with hot Italian sausage, broccoli, carrots, and onions tossed together in a one-skillet dinner. The sausage drippings become the flavor base for the vegetables.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minEverything in this dish builds on the flavor of Italian sausage. The sausages cook first, browning in their own rendered fat after the water evaporates. Those drippings stay in the skillet and become the cooking medium for the carrots and onion, carrying all that spicy, fennel-scented pork flavor into the vegetables.
The broccoli gets a separate, fast stir-fry in olive oil with Italian herb seasoning to keep it bright green and crisp-tender. Then everything comes together: sliced sausage, sauteed vegetables, stir-fried broccoli, and wide egg noodles all tossed in the same skillet.
One pan does most of the work, and the deglazing step (adding water to scrape up the browned bits) means no flavor gets left behind on the skillet.
Kitchen Tips
- Start the sausages in water and let it cook off before browning. This cooks them through gently so they brown on the outside without being raw in the center.
- Use extra-wide egg noodles. They stand up to the hearty sausage and vegetables without getting lost.
- Cook the broccoli last and fast over high heat. Overcooked broccoli turns army green and mushy in this dish.
Variations
- Use sweet Italian sausage instead of hot if you prefer milder heat.
- Add a splash of white wine during the deglazing step for a brighter, more acidic sauce base.
- Toss in sundried tomatoes with the broccoli for a hit of concentrated tomato sweetness.
Ingredients
Directions
About 1 hour before serving: In a 12-inch skillet over medium heat, heat sausages and ¼ cup water to boiling.
Reduce heat to low; cover and simmer 5 minutes.
Remove cover and cook, turning sausages occasionally, until water evaporates and sausages are browned, about 20 minutes.
Remove sausages to paper towels to drain; cut into ½-inch- thick slices.
Place sausage slices in a bowl.
Reserve drippings in skillet.
Meanwhile, slice carrots ¼ inch thick; dice onion.
Cut off root ends and discard tough outer leaves from the broccoli.
Rinse and drain well.
In drippings in skillet over medium heat, cook carrots and onion until vegetables are tender.
Add ¾ cup water, stirring to loosen brown bits from bottom of skillet.
Add vegetable mixture to bowl with sausages.
Wipe skillet dry. Cook noodles as label directs, using 2 teaspoon salt in the water.
While egg noodles are cooking, in same skillet over high heat, in hot olive or salad oil, cook broccoli, Italian herb seasoning, and ¼ teaspoon salt until tender crisp, 3 to 5 minutes, stirring often.
Return sausage mixture to skillet with broccoli; over medium heat, heat through, stirring occasionally.
Add egg noodles; gently toss to mix well.
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