Orecchiette With Broccoli, Sausage, And Roasted Peppers

Ingredients

1 pound orecchiette
Salt
4 ounces sweet Italian sausage, casings removed
9 garlic cloves, minced
1 cup jarred roasted red peppers, cut into 1⁄2-inch pieces
1⁄2 teaspoon pepper
2 pounds broccoli, florets cut into 1-inch pieces, stalks peeled, halved lengthwise, and sliced 1⁄4 inch thick
1 tablespoon extra-virgin olive oil
2 ounces Pecorino Romano cheese, grated (1 cup)

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
Meanwhile, brown sausage well in 12-inch nonstick skillet over medium-high heat, breaking up any large pieces with wooden spoon, about 5 minutes. Stir in garlic, roasted peppers, 1⁄2 teaspoon salt, and pepper and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add broccoli and 1⁄2 cup water, increase heat to high, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and continue to cook, stirring often, until water has evaporated and broccoli is tender, 3 to 5 minutes longer.
Add broccoli mixture, oil, and Pecorino to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately.

Orecchiette With Broccoli, Sausage, And Roasted Peppers

Ingredients

Instructions

Tags

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