Italian Pasta Recipes

SAUSAGE AND BROCCOLI ITALIAN PASTA

Pasta with Broccoli and Sausage is a tasty creamy first course that is quick and easy to prepare. Perfect to prepare for a quick lunch or when you have unexpected guests for dinner.

This Pasta with Broccoli and Sausage is prepared with very few ingredients and is ideal for warming up during the autumn evenings.


You can also just prepare the Broccoli and Sausage Sauce and freeze it to use whenever you want.

 

 

SERVINGS:4

INGREDIENTS:

  • 11.5 oz  Maccheroni
  • 7 oz broccoli
  • 1 clove of garlic
  • 1 pinch of sweet chili powder
  • 5.2 oz soft pork sausage
  • 1 anchovy fillets in salt (optional)
  • 3.5 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 1.5 oz Parmigiano Reggiano, grated

 

DIRECTIONS:

Slice through the sausage with the tip of the knife and remove the casing.

 

Separate the broccoli florets from the stem. Chop the stems into dices and remove the toughest parts. Using a knife, slice through every floret.

Blanch the florets, the diced stems and the leaves in salted water until soft.

Cook for a few minutes and prick the thickest part with a knife to test the cooking: if they are soft, drain and keep the cooking water, rinse quickly under cold water to stop the cooking and set aside.

 

Pour the oil in a pan over medium heat and as soon as it is hot, add the garlic, peeled.

When it turns golden, add the anchovy, washed, cleaned and without bones.

Stir for a few seconds, then add the sausage crumbled with a wooden spoon or a wire whisk.

 

Cook for 15 minutes, while stirring every so often.

 

Put the boiled broccoli in the pan and adjust the salt and pepper.

Cook for a couple of minutes, then add a pinch of the chili and remove from the heat.

Remove the garlic.

 

Meanwhile, cook the pasta in the abundant boiling water previously set aside from boiling the broccoli.  When the cooking time shown on the pack expires, drain and dress with the sauce prepared and the grated Parmigiano Reggiano.

Serve immediately.

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