This was a fabulous and tasty dinner!
Sausage, Broccoli and Pasta
Ingredients
- 1 lb penne pasta or rigatoni
- 1 lb loose Italian sausage
- 1 medium head broccoli cut into florets
- 1 medium shallot finely chopped
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup dry white wine
- 1/2-1 cup reserved pasta/broccoli water
- ½ cup grated Parmesan or Locatelli cheese
- Freshly ground black pepper
- Optional: red pepper flakes
- fresh mozzarella optional
Instructions
- Brown the sausage in olive oil in a large skillet over medium-high heat. Break into pieces until browned. Set aside.
- Add garlic, butter, and shallot to the skillet. Sauté for about 2-3 mins.
- Add the white wine. Simmer 2-3 minutes to reduce slightly. Return sausage to skillet.
- Bring a large pot of salted water to a boil. Cook penne according to package directions. Add broccoli during the last 3-4 minutes. Before draining, reserve at least 1 cup of the pasta/broccoli water.
- Add drained pasta and broccoli to the sausage mixture. Pour in about 1/2 cup reserved pasta water. Toss over medium-low heat, adding more water as needed for a silky, glossy sauce.
- Finish with cheese. Turn off heat. Stir in Parmesan or Locatelli and freshly ground black pepper. Add ripped fresh mozzarella, if desired.
Adapted from my Sally!
