No Plan Pasta Sauce

Broccolini and Italian Sausage Pasta

Josh was working late and I was in the mood to cook so I made a nice dinner for him to come home too.  I originally was going to make and olive oil pasta with Italian sausage and broccolini, but wasn’t feeling too inspired.  So I switched gears and had a little fun.  I had a can of fire roasted tomatoes so the rest fell into place rather easily.  I was in the mood a cooling flavor and used a teaspoon of fennel seed in the sauce.  We also have plenty of fresh oregano so that was my main flavor.  I was being lazy and avoiding peeling/chopping garlic when I remember we had garlic gold nuggets.  They add a great flavor and I’d recommend trying them.  I can only find them at Whole Foods but if you happen to see them it’s a worthwhile splurge.

Sweet Italian Sausage, Broccolini, Onion, Garlic Gold Nuggets

Onions and a sprinkle of sugar added to some heated olive oil, left chunky for added texture.

Once onions were slightly caramelized can of tomatoes was added.

Along with fresh oregano and garlic gold nuggets.

Olive oil, fennel seed, and red pepper flakes. Italian sausage added and browned.

Sausage added to sauce.

I was going for strong flavors and added in some more oregano and garlic nuggets

Broccolini slightly cooked in some olive oil.

Sauce thickened and ready!

Quinoa shells, Italian sausage sauce, and fresh grated pecorino romano mixed in.

Delicious Dinner!


  • broccolini, chopped into small stalks
  • 1 lb Applegate sweet italian sausage, sliced into rounds
  • large sweet onion, sliced into thick half moons
  • sprinkle sugar
  • 14 oz can petite diced fire roasted tomatoes with roasted garlic
  • fresh oregano
  • garlic gold nuggets
  • fennel seed
  • red pepper flakes
  • s&p
  • olive oil
  • quinoa shells
  • pecorino romano
  1. Place pot of water up to cook pasta.
  2. In a large pot heat up some oil over low heat.  Once warm add the onions and sugar.  Allow onions to cook awhile until they are slightly caramelized.
  3. Add can of tomatoes, garlic nuggets, and oregano.  I used about a tablespoon of nuggets and a tablespoon of oregano leaves.
  4. Mix well and bring sauce to a low simmer.
  5. In a skillet heat up some olive oil over medium heat.  Add the fennel seed and red pepper flakes.  Cook until fragrant.
  6. Add the Italian sausage and cook until browned.
  7. Meanwhile cook pasta.
  8. Add sausage to the sauce and mix well.  Season with s&p.  Taste test.  I wanted stronger flavors so I added more garlic and oregano.
  9. In the used skillet add a bit of olive oil and heat over medium high heat.  Once warm toss in the broccolini.  Cook until it just starts to brown.  This will only take a few minutes and the broccolini should be tender crisp.
  10. Return cooked and drained pasta to pot and add the Italian sausage sauce.  Grate in some pecorino romano and mix well.
  11. Serve pasta topped with broccolini.

Leave a Reply

Your email address will not be published. Required fields are marked *