Categories: Pasta
Ingredients
- 1 lb pasta (sturdy noodle like Elicoidali, Penne, or Rigatoni); cooked according to package directions plus some pasta water
- 1 bunch (2 heads) broccoli; cut into florets
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- ⅛ tsp black pepper
- 1/4 tsp granulated garlic
- 1/2 medium onion
- 1 tbsp extra virgin olive oil
- 1-18 oz package Italian sausage (sweet, mild, or hot; 5-6 links); casings removed
- 1/2 cup Romano cheese; grated
- Salt and Pepper to taste
- Red pepper flakes as an optional garnish
Directions
- Clean and cut broccoli into florets, place in a zip seal bag.
- Add the olive oil, salt, pepper, and garlic, seal and shake.
- Place a baking sheet and roast in a pre-heated 400° for about 30 minutes, but begin checking and watching it after 20 minutes.
- Bring a pot of water to boil, salt it and cook the pasta according to package directions.
- In a large pan or skillet, add the olive oil and sauté the onions for 2-3 minutes or until they begin to soften.
- Remove the casings from the sausage and crumble into the cooking onions; cook about 5 minutes or until the sausage is cooked through.
- Once the pasta is done, add it by spoonfuls, mostly drained, but with water still clinging to it to the sausage, mix well.
- Add ¼ of the cheese, mix well.
- If needed, add some pasta water, ⅛ of a cup at a time, then add the remaining cheese.
- If the pan will accommodate, stir in the roasted broccoli, if not, transfer for a large bowl and toss the pasta, sausage, and broccoli together.
- Taste, add salt and pepper as needed for taste, add red pepper flakes if using.
- Serve and enjoy