Pasta with Broccolini and Sausage

Pasta with Broccolini and Sausage

This is such a versatile dish and I've never served it without lots of oohs and aahs both from the young and the old and all in between. Though it makes a very large skillet-full, when you serve it, plan to have no leftovers. 

3 medium cloves garlic, quartered
3 tablespoons extra-virgin, cold-pressed olive oil
real sea salt

1 pound rigatoni, penne or ziti (brown rice pasta is good)
1 tablespoon extra-virgin, cold-pressed olive oil
1 pound sweet Italian sausage, casings removed and cut into 1-inch pieces
4 cloves garlic, thinly sliced
2 cups traditional bone stock (chicken) (get the recipe here)
1/4 teaspoon red pepper flakes
1 bunch broccolini or broccoli, trimmed and cut into 1-inch pieces
2 tablespoons butter
1/2 cup julienned sun-dried tomatoes in olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper

1. Heat oven to 350 degrees. 

2. Place 3 cloves garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up the edges to form sides. Drizzle with 3 tablespoons of olive oil and sprinkle with salt. 

3. Fold foil and parchment over garlic to enclose. Place on a small baking sheet. Bake in the preheated oven until soft and golden brown, about 20 minutes. 

4. Remove from oven and set aside to cool. 

5. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente; drain. 

6. Toss cooked pasta with roasted garlic and return to pot to keep warm. 

7. Heat the 1 tablespoon olive oil in a large saucepan over medium heat. Add the sausage and cook, until no trace of pink remains, about 7 minutes. 

8. Add the sliced garlic and cook for one minute. Add the stock and red pepper flakes and bring to a boil. 

9. Add the broccolini, cover and cook until tender, about 3 minutes. Stir in the butter, sun-dried tomatoes and Parmesan cheese and cook, uncovered, until the sauce thickens slightly, about 2 minutes. 

10. Add pasta, salt and pepper. Stir to combine and let sit for a few minutes to absorb some of the flavorful liquid. 

Makes 6 servings.


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Sharon Kaufman
Jesus Christ has been my Savior since 1975. Robert, the wonderful man that God provided to love me has been my husband for 48 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - ten to be exact, and nine great-grandchildren with another one on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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