Sausage and Broccoli Pasta

Carmine's Restaurant Recipe

Serves 2-4

3/4 cup olive oil
8 ounces fennel sausage, casing removed
2 tablespoons coarsely chopped garlic
8 fresh basil leaves sliced
2 tablespoons chopped Italian parsley
1 cup chicken stock
12 ounces dried penne, rigatoni, small shells or fusilli
1/2 head broccoli, cut into 3 inch spears
1 cup grated Romano cheese
salt and pepper
2 tablespoons toasted bread crumbs

In a large saute pan, heat oil over medium-high heat. When oil is hot, add sausage and breaking it up with a wooden spoon. Cook 3 to 4 minutes until it begins to brown. Add garlic and cook mixture for 3 or 4 minutes or until the sausage and garlic are nicely browned. Add basil and parsley and cook, stirring for 30 seconds. Add the chicken stock and bring mixture to a boil. Boil for 1 minute, stirring any browned bits from the bottom of the pan to deglaze and liquid is reduced by a quarter.

Meanwhile, in a large pot of boiling, salted water, cook the pasta for 4 minutes. Add the broccoli and cook it for another 3 to 4 minutes or until the pasta is al dente. Reserve 2 cups of the pasta cooking water. Drain pasta and broccoli. Bring the sauce to a boil. Stir in the pasta and broccoli. Add 1/4 cup of cheese and 1/2 cup of reserved cooking liquid. Mix it well to combine. Season to taste with salt and pepper and add more cheese and reserved cooking water if desired. Transfer to a pasta bowl and garnish with bread crumb. Serve with any remaining cheese on the side.

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