Grilled Sausage with Rotini
Comfort Food That Still Feels Wild
Some recipes are born in the kitchen, but this one came from the fire. While testing a Road Grill prototype, my wife and I tossed a few Italian sausages on the grill just to snack on. The smell of wood smoke and sizzling sausage over the open flame changed our plans. I started picturing that smoky sausage folded into a bowl of pasta with garlicky olive oil, sun-dried tomatoes, and bright green broccoli.
Broccoli entered the picture because I needed something fresh and hearty. And let’s be honest, I wanted to justify going back for seconds. It brightens up the dish and soaks up some of the garlicky oil. The rotini is the ultimate sauce-grabber. Each spiral perfectly traps little bits of sausage and sun-dried tomato.
Now this campfire pasta has become a staple on our roadtrips. It’s simple, rustic, and hits that sweet spot between off-grid adventure and comfort-meal satisfaction. Whether you’re using a Road Grill, a Solo Stove, or a Breeo fire pit, this recipe proves that cooking over fire doesn’t have to mean hot dogs on sticks.
Fire up your portable camp stove, toss on the sausage, and let the smoke do the seasoning.
Ingredients
(4 Servings)
- 12 oz rotini pasta
- 3–4 links Italian sausage, grilled and sliced
- 1 medium head broccoli, cut into florets
- 3–4 cloves garlic, minced
- ¼ cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
- 1–2 tsp tomato paste (optional for umami depth)
- ¼ tsp red pepper flakes (optional)
- ¼ cup grated Parmesan or Pecorino
- 3–4 tbsp olive oil
- Salt & black pepper, to taste
- Optional: splash of white wine or pasta water for sauce adjustment
Instructions
Grill the Sausage
Grill the Italian sausage until nicely charred and cooked through. Let rest, then slice into ½” pieces.
Cook the Pasta & Broccoli
Bring a large pot of salted water to a boil. Add rotini and cook until 2 minutes before al dente.
Add broccoli florets to the pot and cook with the pasta for the final 2 minutes.
Reserve 1 cup pasta water, then drain the pasta and broccoli together.
Build the Sauce Base
In a large skillet over medium heat, warm olive oil. Add garlic and sauté 30–60 seconds until fragrant.
Add red pepper flakes and sun-dried tomatoes. Stir in tomato paste (if using) and cook for 1–2 minutes until it darkens slightly.
Combine Everything
Add sliced sausage to the skillet and stir to coat.
Toss in the drained pasta and broccoli. Add a splash of pasta water and stir well to coat. Simmer for 1–2 minutes to bring everything together.
Finish & Serve
Season with salt and pepper to taste. Stir in Parmesan.
Serve warm with extra cheese and a drizzle of olive oil if desired.
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