Thursday, January 23, 2020

Sausage Broccoli Pasta

This recipe is one of my favorites to make. Not only is it VERY tasty, but it's relatively quick, and only needs one skillet and one pot which results in minimal clean-up. And lastly, my daughter likes it -- so, it's at the top of my list.

The sausage adds some spice and makes it filling, while the broccoli and roasted red peppers give it a healthier feel. In addition, the Pecorino Romano gives it a salty and cheesy kick that makes you want to stuff your face. :)

I first ran across it in the America's Test Kitchen Family Cookbook. And after the first bite, it became a favorite of ours. If you want to turn it into a more relaxed weekend meal, I highly recommend that you serve it with a bottle of Pino Noir, and some warm bread to dip in olive oil.

Click "Read More" for the ingredients and directions..


1 lb mild Italian sausage (If using links, remove the casings)
1 large jar of roasted red peppers (16 oz)
4 garlic cloves
1 bunch of broccoli
1 Cup water
.75 lbs pasta (orecchiette, shells, or risotto)
1 cup grated Pecorino Romano cheese
2 tablespoons olive oil

1) Bring 4 quarts of water to a boil, add pasta and cook for appropriate time.
2) Add 1 tablespoon of oil and sausage to a large skillet, and cook over medium-high heat. Brown and break the sausage into small pieces.
3) Rinse and chop the roasted red-pepper. Then add the red pepper and garlic into the skillet. Reduce heat to medium.
4) Cut florets off of broccoli and chop into 1 inch pieces.
5) Add water to sausage mixture, add broccoli then cover and cook until tender about 5 minutes.
6) Drain the cooked pasta, and add to sausage mixture, add remaining tablespoon of olive oil. Stir thoroughly.
7) Add the Pecorino Romano and stir again.
8) Serve in a bowl and enjoy hearing your loved-ones make "Nom-Nom" sounds.

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