Sheet-Pan Sausage Parmesan With Garlicky Broccoli

The questions being asked about various recipes is appalling; most of you don't seem to read. If you have a question as to what goes where, and how much, re-reading the recipe carefully usually reveals the answer. This makes questions like amount of tomato sauce and where to put the grated garlic totally unnecessary.

"Tenting with foil" is not going to keep the broccoli warm; never does. Start the broccoli later, about 5 min or so, so that it is done when the sausage is - or just after as the sausage and sauce will stay hot much longer than the broccoli. Use Aleppo over the insipid crushed red pepper. 1/3 cup ricotta split into 4 servings? In what universe? The pic above shows that much on ONE serving. Use 3/4-1 cup. Use diced FRESH mozz rather than the disgusting grate-able rubbery stuff.

I always slice hot sausage on the diagonal to easily distinguish the spicy from the sweet sausage.

I prefer boccoli rabe for this treatment. It's astringency is oddly addictive and will help cut the fattiness of the sausage.

One suggestion for those making this recipe for the first time (and reading the comments) - try making it first per the original recipe. I thought it was excellent cooked exactly as specified.

We loved it... the 13 year old said, 'Mom, this broccoli is fire.' It's a good thing. :)

Try this recipe for the techniques it presents: making a tasty quick sauce from pantry staples and roasting ingredients in a hot oven. The sausage in particular (and we tested both traditional and vegan types) has a superior flavor to stovetop cooked. That said, the final dish was, in my husband's words, "Too much much." Not enough sauce, fussy assembly, and all that cheese made the whole less than the sum of its parts.

For those of us who cannot tolerate red pepper flakes or bell peppers or thai chili peppers, it seems that more and more recipes require at least one of these embellishments. Can recipes be tasty without them? Any suggestions for substitutions that are NOT pepper

Next time will double sauce so there actually is some for dipping a crusty bread

My husband asked for pasta and tomato sauce. I wanted protein. Along came the NYTimes Cooking newsletter and there was this recipe. I didn't have everything in the house, so... I used garden tomato sauce from the freezer and added more garlic and the red pepper flakes. Reduced it as directed in the recipe. No Italian sausage so I used green onion pork sausage from a local farmer. Otherwise followed the recipe & served it over pasta. Excellent!! Thanks, NYTimes!

Very tasty and a different take on ingredients that I use frequently. I made this simple recipe an easier clean up by cooking the sausage and the broccoli on the same large rimmed baking sheet. When the broccoli was ready I removed it to a bowl which I covered with foil to keep hot until the cheese melted on the sausage.

Unless you have an excellent air-handling system in your kitchen, don't make this in the oven. The pricking of the sausages and 450 degrees meant grease spattering in the oven and billows of smoke in the kitchen. I'll try it again in the summer, but never again indoors.

I'm sorry. A skillet and two sheet pans for a sheet pan dinner? Too fussy and not worth the trouble...

You mix it with the ricotta.

We sliced the sausage in half lengthwise to lessen the cooking time and still it took longer than the recipe suggests. The broccoli came out crunchy, dark and delicious, I may never cook it any other way from now on. With the exception of the timing for the sausage this was a great week night dinner. Mopped up the tomato sauce with French bread, all good, all gone!