12 oz dried penne, rigatoni, small shells or fusilli
1/2 head broccoli, cut into 3-inch spears
1 c grated Romano cheese
salt and pepper
2 tbl toasted bread crumbs
In a large saute pan, heat oil over medium-high heat. When oil is hot, add sausage and breaking it up with a wooden spoon. Cook 3-4 minutes until it begins to brown. Add garlic and cook mixture for 3-4 minutes or until the sausage and garlic are nicely browned. Add basil and parsely and cook, stirring for 30 seconds.
Add chicken stock and bring mixture to a boil. Boil for 1 minute, stirring any browned bits from the bottom of the pan to deglaze and liquid is reduced by a quarter.
Meanwhile, in a large pot of boiling, salted water, cook the pasta for 4 minutes. Add the broccoli and coook it for another 3-4 minutes or until the pasta is al dente. Reserve 2 c of the pasta cooking water.
Drain pasta and broccoli. Bring the sauce to a boil. Stir in the pasta and broccoli. Add 1/4 c of chesse and 1/2 c of reserved cooking liquid. Mix it well to combine. Season to taste with salt and pepper and add more cheese and reserved cooking water if desired. Transfer to a pasta bowl and garnish with bread crumb. Serve with any remaining cheese on the side.
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