Sunday, January 23, 2011

Rigatoni with Sausage and Broccoli

1/2 pound rigatoni (1⁄2 box)
1 bunch broccoli, cut into florets
3 tablespoons olive oil
kosher salt and black pepper
1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces
1/4 cup grated Parmesan (1 ounce)
red pepper flakes, to taste

Cook the pasta according to the package directions.

While pasta cooks, thoroughly brown sausage in the olive oil. Remove from pan. Deglaze the pan with 1/2 cup pasta water. Add broccoli. Cook broccoli over medium heat, 3 minutes or until crisp tender, adding more water if necessary.

Return sausage and pasta to pan. Top with Parmesan and red pepper flakes.

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