Pasta with Sausage and Broccoli

When my Grampy turned 90 in 2016, we threw a big party to celebrate, complete with more Italian food than anyone could possibly eat in one day. The event took place at Sal's in Yonkers, my grandfather's favorite restaurant.

One dish blew me away with its simplicity. Orecchiette (little ears) pasta with sausage and broccolini. It was delicious and I've been trying to recreate it ever since.

Thanks to a recipe in the September issue of Family Circle magazine, I finally struck gold.

This meal comes together fast enough for a weeknight and I think it is perfect comfort food for a cool fall weekend, too.

Mangia! Mangia!
Andrea

Pasta with Sausage and Broccoli

1 pound rigatoni or orecchiette pasta, cooked al dente
2 tablespoons extra virgin olive oil
1 pound bulk Italian sausage
4 cups broccoli florets or chopped broccolini
1 cup chicken broth
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Additional Parmesan cheese for garnish

Cook pasta according to package directions.

While water boils and pasta cooks, heat oil in a large skillet over high heat. Add sausage and cook until brown, breaking meat up into small pieces -- about 8 minutes.

Add broccoli and chicken broth and cover pan. Reduce heat to medium-high and cook for 4 minutes. Uncover, add red pepper flakes and cook 2 minutes more. Season with salt and pepper.

Add drained pasta and grated Parmesan and stir to combine. If dish is too dry, drizzle with more extra virgin olive oil.

Serve with additional Parmesan cheese.