Sausage Broccoli Pasta
- Yield: 4 1x
- 1 pound bite-sized pasta
- 3 tablespoons olive oil
- 2 pounds ground Italian sausage mild or spicy
- 1 pound broccoli florets
- 1 teaspoon red chili flakes optional
- 2 cups grated parmesan cheesesalt and pepper to taste
Bring a large pot of salted water to a boil. Cook pasta about 1 minute short of the package instructions and drain, reserving pasta water.
Heat a large dutch oven or saute pan with 3 tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon or potato masher, until browned, about 6-8 minutes.
Add the broccoli to the pan, season with salt and pepper and toss to coat in the pan drippings. Saute for 2-3 minutes, just until tender. Deglaze with a cup of reserved pasta water, scraping up brown bits from the bottom of the pan.
Add the pasta and toss to coat. Cook for 1 minute and remove from the heat.
Add the freshly grated Pecorino and a drizzle of olive oil. Toss to coat until creamy. Serve with extra Pecorino and redchili flakes.
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