Pasta with Italian Sausage and Broccoli

Super easy, delicious, quick, and inexpensive!  What more could you ask?

Serves 3

1/3 to 1/2 lb rigatoni or other shaped pasta
3 cups small broccoli florets
1 or 2 Italian sausage links (I like chicken sweet Italian)
2 Tablespoons olive oil
1/2 teaspoon garlic powder
Parmesan, ground black pepper, and red pepper flakes, for serving

Set a large skillet over medium-high heat, remove sausage from casing, and crumble into the skillet.  Brown well, stirring as needed, breaking into bite-sized pieces.  Drain any excess fat and keep warm in the skillet over low heat.

Meanwhile:

Method 1) Fill a large pot half-full of water, add a teaspoon of table salt and the pasta, set over high heat, and cover.  When the pasta is almost done, add the broccoli, and continue to cook until the broccoli is the way you like it. Drain the pasta and broccoli and finish the dish.

Method 2) If you have a pot with a pasta insert, try it this way:
Use the new method of putting the pasta in the pot, cover with 1″ of water, add salt, and set on the stove on high.  When the water has started to boil, add the pasta insert with your broccoli in it and cook until the broccoli is done to your taste.  Then remove the pasta insert and broccoli and cover the broccoli with ice cubes if you want to stop the cooking sooner than later.  When the pasta is done to your liking, drain it (not completely) and finish the dish.

To finish:

When the sausage is fully cooked, add the pasta and broccoli to the skillet , along with the garlic powder and olive oil.  Stir well until the pasta is coated with oil.  Serve with Parmesan, ground black pepper and red pepper flakes.

 

 

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Published in: on July 13, 2016 at 5:28 pm  Leave a Comment  

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