Pasta with Broccoli and Sausage (Classic Italian Cooking)

Ingredients

• 8 oz Dried Pasta (orecchiette or little‑ears shape) (cook al dente)
• 1 bunch Broccolini (or broccoli) (trim dry ends, cut into bite‑size pieces)
• 8 oz Italian Sweet Sausage (casings removed, crumbled)
• 4 cloves Garlic Cloves (peeled and sliced)
• 3 Tbsp Extra Virgin Olive Oil (1 Tbsp for cooking, 2 Tbsp for finishing, plus drizzle)
• 1 tsp Red Chili Flakes (or flat‑iron pepper blend) (adjust to desired heat)
• 1/4 cup Parmesan Cheese (or Pecorino Romano) (freshly grated; set aside portion for dairy‑free eaters)
• to taste Salt (for pasta water and seasoning)
• to taste Freshly Ground Black Pepper (optional)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the pasta and cook until just shy of al dente, about 8‑9 minutes.

   Time: PT9M

   Temperature: boiling

2. Prep Vegetables & Garlic

   While the pasta cooks, trim the dry ends off the broccolini, cut into bite‑size pieces, peel the garlic cloves and slice them thinly.

   Time: PT5M

3. Brown Sausage

   Heat the skillet over medium‑high, add 1 Tbsp olive oil, then add the sausage. Use a pastry cutter (or fork) to break it into crumbles and brown until lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

4. Add Garlic & Chili

   Add the sliced garlic and chili flakes to the sausage, sauté until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium‑high

5. Cook Broccolini

   Add the broccolini pieces, toss and sauté until they turn a bright green and become tender‑crisp, about 4 minutes.

   Time: PT4M

   Temperature: medium‑high

6. Combine Pasta and Emulsify Sauce

   Using tongs, transfer the cooked pasta directly into the skillet with 2 ladles of reserved hot pasta water. Turn the burner to high and toss vigorously for 3 minutes, allowing the starches to create a creamy emulsion.

   Time: PT3M

   Temperature: high

7. Finish with Olive Oil

   Remove the pan from heat, drizzle an additional 1‑2 Tbsp extra‑virgin olive oil, and stir. Add a splash of pasta water if the sauce feels too thick.

   Time: PT1M

8. Add Cheese and Portion

   Set aside a portion for dairy‑free eaters. To the remaining pasta, stir in the grated Parmesan (or Pecorino) until melted and well‑combined.

   Time: PT1M

9. Plate and Serve

   Plate the pasta, drizzle a tiny extra‑virgin olive oil drizzle, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

20g

Carbohydrates

60g

Fat

18g

Fiber

5g