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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