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
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.
Serve on platter topped with a drizzle of olive oil and Parmesan cheese, and garnish with lemon wedges.
Domaine Beaurenard Cotes du Rhone
Eddie’s Recipe Tip:
