Tomato Tomatoe

sausage, broccolini & garlic pasta

Pasta is something that I always make once a week in my house. Coming from an Italian family, pasta is something that my family ate a few times a week. I love a classic pomodoro sauce, but I also love making simple pastas using a few key ingredients. This broccolini, sausage and garlic pasta is simple and full of flavor. All you need is Italian sausage, fresh broccolini or broccoli if you can’t find broccolini, garlic and few other ingredients that you should have in your fridge. I love to finish this sauce off with some butter and of course Parmigiana Reggiano. This is a quick and easy pasta to make during the week. There’s minimal prep involved, and it will be on the table in under 30 minutes.

---

sausage, broccolini & garlic pasta

Ingredients

• 1 box Penne Piccole Rigate (or a small pasta shape)
• 3 cloves garlic, finely minced
• 1 bunch broccolini, chopped into small pieces
• 1/4 tsp chili flakes
• 3 mild Italian sausage
• 1/4 cup white wine
• 1/4 cup cream
• 1 cup pasta water
• 1/2 cup Parmigiano Reggiano + more for serving
• 4 tbsp butter

Directions

1. Heat a large pan to medium heat. Add a drizzle of neutral oil. Remove the sausage from the casing and add to the hot pan. Break up the sausage into small pieces using a wooden spoon. Fry the sausage until golden, remove from the pan and set aside. Depending on how fatty the sausage is, you may want to pour out the fat into a bowl. Leave a few tbsp of fat in the pan.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for two minutes less than what the package says. Once the pasta is almost done cooking, remove 1 cup pasta water.
3. While the pasta cooks, make the sauce. In the same pan that the sausage was cooked in, turn the heat to medium-low and add the broccolini. Let this cook for a few minutes and add a few splashes of pasta water to help cook the broccolini. Once the water has evaporated, add the garlic and chili flakes. Cook until fragrant, this should take a minute or two. Add 1/4 cup white white and cook for a few minutes until the alcohol evaporates. Add the al dente pasta and a 1/4 cup cream and 4 tbsp butter. Add 1/2 cup pasta water and let this cook for two minutes. If the sauce isn’t creamy, add the remaining pasta water.
4. Off the heat add 1/2 cup Parmigiano Reggiano. Serve and enjoy.