Ingredients
1 head broccoli (about 3/4 pound)
8 sausages (about 1 lb) sweet & hot Italiana sausages
1 can northern beans (14oz) (optional)
2 tablespoons olive oil
4 cloves garlic, minced
1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti
1 tablespoon fennel
Salt, pepper
1 ounce pecorino romano or parmigiano cheese
Preparation
Warm the olive oil in a large skillet over medium-low heat and add the sausage, cook until the sausage browns.
Cook pasta 6 to 7 minutes. Add the broccoli florets and cook until the pasta is tender, about 10 minutes total. Drain; keeping about 1 cup of the water.
Cut sausages into bite size pieces and place back in pan with garlic and cook until the garlic turns pale brown, about 5 minutes, then add beans & fennel and cook for 2 minutes.
Place the skillet over high heat and add the drained broccoli and pasta to the sausage and garlic. Add one-half cup boiling water from the pasta pot. Cook, stirring frequently, until the water mostly boils away, about 1 1/2 to 2 minutes. Season to taste with salt and a good grinding of black pepper.
Divide the pasta evenly among 6 warmed pasta plates and shave pecorino Romano over the top with a vegetable peeler.
Serves 6 – 8
Prep Time 25 minutes
Approx cost - $7
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