Pasta with Italian Sausage and Broccoli

Total Time: 25 minutes

Servings: 6

1 head broccoli (about lb.)

2 links Italian sausage (1/4 1/2 lb.)
2 T. Olive Oil
4 cloves garlic, minced
t. red pepper flakes
1 lb. dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as
spaghetti
Salt & pepper
1 oz. pecorino Romano cheese

1. Bring a large pot of liberally salted water to a boil. While the water is heating, clean the
broccoli: Separate the florets from the stems and set them aside. Remove the tough peel of the stems
with a paring knife or vegetable peeler, then cut the stems into half-inch cubes. Remove the casings
from the sausage.
2. Warm the olive oil in a large skillet over medium-low heat and crumble the sausage meat
into the oil, flattening each piece slightly so it will brown better. Cook until the sausage browns and
crisps. Add the garlic and red pepper flakes and cook until the garlic turns pale brown, about 5
minutes. Do not let the garlic scorch; if it begins to brown, remove the pan from the heat.
3. Add the pasta and the diced broccoli stems to the boiling water and cook 6 to 7 minutes. Add
the broccoli florets and cook until the pasta is tender, about 10 minutes total. Scoop out the pasta
and broccoli and drain; keep the water at a boil.
4. 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.
5. Divide the pasta evenly among 6 warmed pasta plates and shave pecorino Romano over the
top with a vegetable peeler.
Each serving: 406 calories; 15 grams protein; 62 grams carbohydrates; 4 grams fiber; 11 grams
fat; 3 grams saturated fat; 12 mg. cholesterol; 263 mg. sodium.