Broccoli and Sausage Orichettes

Broccoli is front and center in this delicious pasta dish from chef Stefano Faita.

SERVING SIZE

Serves 4

INGREDIENTS

1 lb of spicy chicken sausages

Olive oil to taste

2 lbs of broccoli crowns

1 lb of orichette (or another small shaped pasta)

2 crushed garlic cloves

1 tablespoon of crushed red peppers

4 tablespoons of grated parmesan

PREPARATION

Remove casing from sausages. In a large pan, cook sausages in some olive oil until almost cooked. Set aside.

Bring a large pot of salted water to boil. Cook broccoli until very done. Remove from water and loosely puree using a fork.

Cook pasta in same boiling water until al dente. Reserve some cooking water and drain.

In a large pan, heat up some olive oil and saute the garlic and red peppers. Make sure not to burn the garlic. Incorporate the broccoli and sausage to pan and cook 5 minutes.

Add cooked pasta to pan and mix thoroughly. Add some reserved cooking pasta water. Sprinkle cheese on top.

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