Recipe: Pasta with Broccoli and Sausage

PASTA WITH BROCCOLI AND SAUSAGE

Salt
2 tablespoons olive oil
3/4 pound (3 links) hot Italian sausage
1/2 pound broccoli
1 pound short pasta, such as penne
3 cloves garlic, thinly sliced
Juice of 1/2 lemon
2 tablespoons minced fresh parsley
4 tablespoons (about 1 ounce) grated Parmigiano-Reggiano or Parmesan cheese, divided use

Bring a large pot of generously salted water to a boil.

Meanwhile, heat olive oil in a large skillet over medium heat. Slit sausages and squeeze the meat into the skillet; discard the casings (skins). Break up the sausage with a wooden spoon. Cook until the meat is in small pieces and deeply browned.

While the sausage is cooking, prepare the broccoli. Trim the florets from the stalk. Using a thin, sharp knife, peel the stalk and cut off the dried-out base. Dice the stalk into small pieces.

When the water comes to a boil, add pasta.

Add garlic to sausage; keep warm over low heat.

After pasta has cooked about 3 minutes, add the diced broccoli stalk; stir to make sure the pasta isn't sticking. Cook about 4 to 5 minutes, then add broccoli florets and cook just long enough to soften them slightly and brighten the color, about 2 minutes. At this point, the pasta should be done.

Add lemon juice and parsley to sausage, then drain the pasta and broccoli, reserving 3/4 cup of the cooking water. Add pasta, broccoli and reserved cooking water to the sausage; cook over high heat, tossing and stirring constantly to lightly coat the pasta with the juices as they reduce.

Add 2 tablespoons cheese; stir to combine well. Season with salt to taste.

Divide among 4 heated pasta bowls and serve immediately, passing the remaining 2 tablespoons cheese at the table.

Makes 6 to 8 servings
Adapted from source: How to Pick a Peach by Russ Parsons