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Ingredients:
For the Pasta:
12 oz pasta (penne, rotini, or your choice)
1 lb Italian sausage, casings removed
2 cups broccoli florets, chopped
2 cups shredded cheddar cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the Crescent Rolls:
1 can refrigerated crescent rolls
Directions:
Cook the pasta according to package instructions. Drain and set aside.
While the pasta is cooking, in a large skillet, cook the Italian sausage over medium heat until browned and fully cooked, about 7-8 minutes. Remove the sausage from the skillet and drain any excess fat, leaving a small amount in the pan.
In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant.
Add the chopped broccoli to the skillet and cook for 4-5 minutes until it becomes tender but still bright green.
Reduce the heat to low, then add the cooked sausage back to the skillet along with the heavy cream. Stir to combine and let simmer for 2-3 minutes.
Gradually stir in the shredded cheddar cheese and Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
While the pasta is simmering, preheat the oven to the temperature indicated on the crescent roll package. Arrange the crescent rolls on a baking sheet and bake according to the package directions until golden brown.
Serve the cheesy sausage and broccoli pasta alongside the freshly baked crescent rolls. Enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 4 servings
