Ingredients
1 1b. pasta
1.5 lbs. of broccoli, florets cut into 1-inch pieces and stalks peeled and sliced 1/4 inch thick
4 oz. sausage (hot or sweet Italian)
1 cup roasted red peppers, sliced
6-10 garlic cloves, minced
1/2 cup water
1 cup freshly grated cheese
1 tbsp. olive oil
Instructions
1. Cook pasta.
2. Remove sausages from casing and brown in skillet on medium heat; break into small pieces with spoon (I like to use a potato masher for this).
3. Stir in roasted red peppers and garlic; cook 15 seconds.
4. Add broccoli, 1/2 tsp. salt, and water. Increase heat to high and cover skillet; cook until broccoli turns bright green, about 2 minutes
5. Uncover and continue to cook until liquid has evaporated and the broccoli is tender, about 5 minutes longer.
6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to pot.
7. Stir in sausage and broccoli mixture, cheese, pasta water, and oil. Toss to coat evenly
*adapted from America's Test Kitchen
1 1b. pasta
1.5 lbs. of broccoli, florets cut into 1-inch pieces and stalks peeled and sliced 1/4 inch thick
4 oz. sausage (hot or sweet Italian)
1 cup roasted red peppers, sliced
6-10 garlic cloves, minced
1/2 cup water
1 cup freshly grated cheese
1 tbsp. olive oil
Instructions
1. Cook pasta.
2. Remove sausages from casing and brown in skillet on medium heat; break into small pieces with spoon (I like to use a potato masher for this).
3. Stir in roasted red peppers and garlic; cook 15 seconds.
4. Add broccoli, 1/2 tsp. salt, and water. Increase heat to high and cover skillet; cook until broccoli turns bright green, about 2 minutes
5. Uncover and continue to cook until liquid has evaporated and the broccoli is tender, about 5 minutes longer.
6. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to pot.
7. Stir in sausage and broccoli mixture, cheese, pasta water, and oil. Toss to coat evenly
*adapted from America's Test Kitchen
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