RECIPE DETAILS
Broccolini with Sweet Italian Sausage
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serves: 4 to 6
Also known as baby broccoli, this subtly sweet, yet peppery, hybrid of broccoli and Chinese kale should not be confused with its bitter and nutty friend, broccoli rabe.
Ingredients
3 c. Barilla Pasta (gemelli, farfalle or penne)
1 ½ lbs. broccolini (baby broccoli)
1 lb. Roma Sweet Italian Sausage
3 T. extra virgin olive oil
3 cloves garlic, coarsely chopped
1 c. Roma tomatoes, coarsely chopped
¼ t. crushed red pepper flakes, optional
Salt and pepper to taste
1 lemon, cut in quarters
¼ cup fresh grated Parmesan cheese
To Prepare
Cook pasta according to instructions, drain and rinse with cool water. Set aside to drain completely.
Trim broccolini into 3-inch pieces. Discard tough stems. Cook in large pot with 4 quarts of boiling water and 1 tablespoon salt. Cook uncovered until tender, about 3 minutes. Drain and plunge into ice water to set the bright green color.
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Cut sausage into 1-inch pieces. Sauté sausage and chopped garlic until sausage is brown and cooked through. Add broccolini and sauté for 2 to 3 minutes.
Toss in cooked pasta, tomatoes and crushed red pepper flakes, if desired. Continue to cook until heated through, about 5 minutes. Adjust seasoning with salt and pepper.
To Serve
Serve on platter topped with a drizzle of olive oil and Parmesan cheese, and garnish with lemon wedges.
Pair with Elvio Cogno Dolcetto d'Alba.
Eddie's Recipe Tip: