14 oz package Italian chicken sausage, casing removed (or turkey sausage)
12 oz uncooked pasta (or brown rice or quinoa pasta for gluten-free)
6 1/2 cups fresh broccoli florets, no stems (16 oz)
5 cloves garlic, smashed and chopped
1/4 cup Pecorino Romano or Parmesan cheese
2 tbsp olive oil, divided
kosher salt and fresh cracked pepper
to half the recipe I used 2 cup uncooked pasta, 1 whole fresh broccoli
Instructions
1. Bring a large pot of salted water to a boil. Meanwhile heat a large
nonstick skillet and brown the sausage over medium-high, breaking it
up as it cooks with a wooden spoon until browned, 5 to 7 minutes;
remove from heat.
2. When the water boils, add the pasta and bring back to a boil, when
the water is boiling, add broccoli and cook according to pasta
instructions for al dente. When pasta is almost done cooking, reserve
about 1 cup of the pasta water and set aside. Drain pasta and
broccoli.
3. Return to the pot to the stove and set heat to high; add 1 tbsp olive
oil, when hot, add garlic. Cook until golden, about 1 minute, reduce
flame to low and add pasta back to the pot with sausage.
4. Mix well, add remaining olive oil, grated cheese, salt and pepper to
taste meting well and smashing any large pieces of broccoli to break
up.
5. Add 1/2 cup reserved pasta water and mix well adding more if
needed.