Categories: Pasta
Ingredients
- 12 ounce Baby Broccoli
- 4 clove Garlic
- 1/2 ounce Oregano
- 2 Lemon
- 18 ounce Sweet Italian Pork Sausage
- 12 ounce Gemelli
- 2 ounce Sliced Almonds
- 1/2 cup Parmesan Cheese
Directions
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Wash and dry all produce. Bring a large pot of salted water to a boil. Trim woody bottom ends from baby broccoli, then cut into 1-inch pieces. Roughly chop garlic. Pick oregano leaves from stems; discard stems. Zest lemon until you have 1 tsp zest, then cut into halves. Remove sausage from casing.
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Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-12 minutes total. About 4 minutes before gemelli is done, add baby broccoli to pot. (TIP: Gemelli should be chewy on the outside but dry in the center at this point.) Cook until baby broccoli is tender and gemelli is done, 3-4 minutes, then drain.
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While pasta cooks, place almonds, oregano, and garlic on your cutting board in a pile and finely chop until the mixture has a pesto-like texture. TIP: It’s OK if the almonds are somewhat coarse.
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Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove from pan and set aside.
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Reduce heat under pan to medium low. (TIP: Add another drizzle of olive oil if there is no grease left.) Add gremolata. Cook, tossing, until almonds begin to turn golden brown, 3-4 minutes. Season with salt and pepper.
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Add sausage, baby broccoli, gemelli, lemon zest, and half the Parmesan to pan, tossing to combine. Season with salt and pepper. Stir in a drizzle of olive oil and a squeeze or two of lemon juice (to taste). Divide between bowls, sprinkle with remaining Parmesan, and serve.