Wednesday, October 19

Penne with Broccolini & Sausage

Since coming home from Seattle, I've had to deal with busy days at work, a dead car battery, a flat tire, and seemingly endless phone calls and social engagements. With all the running around, I've had little time to spend in the kitchen but finally made it to the grocery store last night. I threw together this pasta (noodles are almost always my go-to on busy weeknights), which is incredibly easy but still totally satisfying. The sausage and broccolini can be cooked in one pan while the pasta is boiling, making this dish come together in no time at all.

Penne with Broccoli Rabe & Sausage:
  • Bring a large pot of water to a boil. Add a handful of salt and cook 1 lb. of whole wheat penne* pasta until al dente.
  • Meanwhile, remove 1 lb. of hot Italian sausage from its casing and crumble into a large, hot pan.
  • Cook sausage until it starts to brown, about 4 minutes, then add in 1/2 lb. of chopped broccolini.**
  • Toss the veggies in the fat from the sausage, then add in 1 tsp. lemon zest and 2 cloves of minced garlic.
  • Cook for another 5 minutes, or until the greens are tender and the sausage is crispy and cooked through.
  • Deglaze the pan with 1/3 c. white wine, scraping the brown bits from the bottom of the pan and letting the alcohol cook for 1-2 minutes.
  • Drain the pasta, reserving 1 c. pasta cooking liquid.
  • Add the pasta, 1/2 c. of the liquid, and 1/2 c. grated Parmesan cheese to the pan with the sausage.
  • Toss the pasta with the sauce until almost all the liquid has absorbed and the cheese has melted, adding more pasta water if necessary.
  • Check pasta for seasoning, adding salt and pepper as necessary.
  • To serve, divide onto plates and top with extra Parmesan and red chili flakes.

Serves four
*Any shape of pasta will do.
*Also called baby broccoli. Can substitute for rapini/ broccoli rabe.