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Sweet Italian Sausage with Broccolini

  • 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 1/2 lbs. broccolini (baby broccoli), trimmed to 3" pieces (discard tough stems)

1 lb. Roma Sweet Italian Sausage, cut into 1" slices

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

Bring 4 quarts of water to a boil. Add 1 tablespoon of salt and pasta. Cook pasta according to instructions, Using strainer, remove pasta and set aside to drain completely. Keep boiling pasta water to cook broccolini.

Add broccolini to the same pot and 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. Add sausage and chopped garlic. Sauté sausage until 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 & pepper.

 

To Serve

Serve on platter topped with a drizzle of olive oil and Parmesan cheese, and garnish with lemon wedges.

Pair with Domaine Beaurenard Cotes du Rhone.



Eddie's Recipe Tip:

This dish can be prepared a day ahead of time and reheated -- perfect for tailgating or entertaining!