Ziti With Sausage, Sweet Corn, Broccoli and Tomatoes
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Kosher salt
- 8ounces Italian-style sausage, hot, mild or both
- ¼cup extra virgin olive oil
- 1¼pounds short, tubular pasta (ziti, penne or rigatoni)
- 3stalks broccoli (1½ pounds total)
- 1tablespoon chopped garlic
- 3ears sweet corn, kernels removed (about 3 cups)
- 1¼pounds cherry tomatoes (cut in half if large)
- Freshly ground black pepper
- Grated Parmesan cheese (optional)
- Red pepper flakes (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
649 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 94 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 24 grams protein; 898 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage; cook, breaking up the meat into ½-inch pieces, until most of the fat has rendered from the sausage and the pieces are brown and crunchy, but not burnt, about 8 to 10 minutes.
- Step 2
In the boiling water, add pasta and cook until al dente. Reserve 1 cup of the pasta cooking water and drain.
- Step 3
While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces. Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces. Add the broccoli to the sausage and mix well. Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.
- Step 4
Add the reserved pasta cooking water to the sausage and broccoli mixture with the corn, tomatoes and the remaining three tablespoons of oil. Season generously with salt, pepper and red pepper flakes (if desired), to taste. Cover, bring to a boil and cook for 1 minute.
- Step 5
In a large serving bowl or in the pasta pot, combine the drained pasta with the sausage and vegetables, tossing the mixture together well. Serve with grated Parmesan cheese, if desired.
Private Notes
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Cooking Notes
Margaux Laskey, Staff Editor
Made this last week using a full pound of sweet Italian sausage, and it was a big hit with my husband. I think it would probably be best with a mix of hot and sweet, but toddler palates kept me from experimenting. I added a little fresh lemon zest and juice for brightness.
Beth
Oh the possibilities!! I make a version with pancetta, tomatoes, black olives & spinach that is a family favorite Will try this combo ASAP! Low budget/vegetarian option: beans. To those who think it's dull, try chicken broth instead of pasta water.
Lksmith
Rather dull. I doubled the garlic, used garlic chicken sausage, fresh veggies and pasta, and still there wasn’t much flavor. It needs something like anchovies or red pepper flakes. Looks very pretty, but...
Sarah
Definite keeper. Used one pound of penne, one pound of sausage, requested veggies. I think next time I'll use 1.5 lbs of sausage and increase the veggies 50%, except for the corn. Still, very tasty.
Elaine
I realized as I was cooking that half a pound of hot Italian sausage was not enough so I increased it to a pound. I would greatly advise doing this. I also would decrease the Ziti from a pound and a quarter to a pound. A couple of mistakes. I didn't have enough Broccoli but this recipe is very forgiving and fed us for a good part of the week.
nanny neue
Good basic recipe. Pretty , colorful dish. Next time, I will add some fresh basil to perk up the flavor.
Sandra
Cooked in Jan 2019. Good for a crowd but use only 1 lb of penne or ziti. Requires very large pots - used my largest covered skillet to cook the veggies and a large soup pot to combine everything before putting it in a serving dish. When reheating, I added sautéed onion.
Sarah
This was super yummy, but I made several adjustments based on what was in the fridge. Subbed 1 lb smoked sausage, sautéed with a chopped bell pepper and the last of our garden cherry tomatoes; added a shallot and garlic. Reduced with a little leftover sav blanc, then some already steamed broccoli and a half cup of pasta water. Added cooked rigatoni, a touch more pasta water and a splash of cream. Tossed with grated Parmesan and dang, it was good stuff!
schnor
This was a bit boring. I think it would benefit from roasting the vegetables rather than cooking them on the stove top. I also might try it next time with some diced mozzarella.
Corey
Made using a 16oz of spicy italian sausage and it was great. Also used whole wheat rigatoni instead of Ziti.
tara
Through a couple tablespoons of pesto in the sauce at the end and it helped create another layer of flavor.
tara
Added a couple tablespoons of pesto in with the sauce at the end to create another layer of flavor. Yum.
Katydid
Cheap, easy way to feed a lot of people. Fresh veggies a nice touch but I used frozen sweet corn and it was perfect.
SheraM
Didn’t want to get out in the ice and snow so I made this with smoked beef link sausage and it was still really good. It almost filled up my biggest bread making bowl. Will try again with some Italian sausage at some point.
Irie
Made with callaloo and okra instead of broccoli. Soaked leftover rice in water, for pasta and its water. Nice easy summer garden supper.
Eric Chu
8/2/23. Yummy. Doubled sausage to 1 lb, other ratios same. Maybe could use 1.5 lb tomato
Anne
Delicious, and this is much more than 6 servings, imo. I made a half recipe for 3 people, except followed another suggestion in notes, used the full 8 oz of sausage. We'll have enough leftovers for another meal (at least.)
Bonnie
Cut recipe in half .Double sausage. Add more spices , onion, and more garlic.
Alan M
I made this and I think it was the best pasta Recipe I made from the Times. Used 1lb. Hot sausage, 7-8 cloves of garlic, and added lemon zest, a healthy squirt of lemon juice, and 2 splashes of cream, plus the parmigiana and a generous 1/2 tsp. Of red pepper flakes. (Omitted the corn though, as it was out of season. Really delicious and could see raising up the flavors even more with chicken stock or wine. Well worth it, tasted like It was from one of our favorite Italian restaurants in NYC!
kswl
I make this regularly adding garlic and tarragon, and use chicken broth instead of pasta water. You can sub asparagus or French green beans for the broccoli. It keeps well and needs nothing else to make it a balanced meal.
Leslie59
Good, quick, tasty, low cost meal.
Melissa H
I made thus last night and it was good! I used 1 lb of ziti and used plant-based sausage which was wonderful. (“Impossible” brand). I added 1/3 c half and half that I had in the fridge. I added more red pepper flakes and oregano and a carton of tomatoes which was not a pound! Hubbie will eat as leftovers tomorrow and it will probably be even better.
hannah
Delicious and easy! Added a yellow onion and subbed canned corn. Also used white wine instead of pasta water.
mvanders
Saved this recipe a few months ago and waited to make it until sweet corn season. What a delicious summer dinner! I used 4 ears of corn and followed the recommendations of others — 1 pound Italian sausage and 1 pound pasta.
changes
Creamed the corn
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