We tried this for dinner tonight, the recipe has been adapted from a magazine we found in the checkout line (it met the 3 liked recipe like rule!)
Rigatoni with Broccoli & Sausage
serves 6, active time 25 min
Ingredients:
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups broccoli (cut into florets)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic (minced)
- 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
- 4 anchovy filets, minced (we left these out and it was still good!)
- 1 lb sweet Italian sausage, casings removed
- Parmesan (for serving)
The play-by-play (additional side bars in parenthesis):
1. Boil pasta in salted water according to package directions. In the last 2 min of cooking, add broccoli and cook until bright green & crisp/tender. Reserve 1 cup pasta water; drain pasta and broccoli (we saved the full cup, but ended up using about a quarter cup).
2. While pasta is pasta-ing, in a small bowl, mix together oil, garlic, lemon zest and juice, anchovies (we left these out), salt and pepper.
3. Cook sausage over medium-high heat breaking up meat with a wooden spoon until browned and cooked through, approx. 8-10 min. Remove from heat. Return pasta and broccoli to pot, and add oil mixture. Toss well to combine, add enough pasta water to create a tin sauce that coats pasta. Serve with Parmesan. (I normally do NOT like Parmesan cheese, but I added it to this dish, and LOVED the way it worked.)
Per serving (without Parmesan): 494 Calories; 17g Fat (4g Sat. Fat); 25g Protein; 61g Carbs; 4g Fiber
Recipe adapted from Everyday Food from The Kitchens of M.S. Living, March 2012 (page 37).
The post-game press conference:
I’m always game for a new pasta dish. I liked that this Broccoli one had great flavour with the added sausage.
Bryan reaction – *thumbs up*
Likelihood of making again – most definitely
