Friday, December 19, 2008

Always a good standby . . .

I couldn't let another post go by without highlighting this recipe, adapted from Martha Stewart. Some of you have already seen it on my MySpace too. This is definitely my favorite go-to dish whenever I don't have any other ideas for the weekly meal plan. It always turns out great and is really really easy to make. Go ahead and experiment with different types of sausage (lower fat of course) and pasta to make it your own. I have made it for several family and friends, who always request me to make it. This dish is even great for leftovers, and I am all about the leftovers! They can be a great way to stretch food dollars. I know when I go visit my mom in NC for Christmas, this will definitely be on the menu!

Broccoli and Sausage Pasta

Pasta with Broccoli Rabe and Sausage


Serves 2-3.

  • Coarse salt and freshly ground pepper
  • 1/2 pound broccoli, trimmed and washed
  • 2 tablespoons olive oil
  • 4 garlic cloves, peeled and chopped
  • 2 shallots, peeled and chopped
  • 8 ounces turkey or chicken sausage (lower fat), casing removed
  • 1 cup canned low-sodium chicken broth mixed with 1 tbsp flour
  • 1/2 pound pasta, such as campanelle or farfalle
  • 1/8 teaspoon crushed red-pepper flakes
  • 1/2 cup freshly grated Parmesan/Romano cheese


  1. Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli to the boiling water. Cook until just tender, about 3-4 minutes. Drain, and transfer to ice bath. When cool, drain, and set aside.
  2. Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broth. Cook until heated through and reduced, about 10 minutes.
  3. While that is reducing, add pasta to other pot; cook according to package directions until al dente. Drain.
  4. Add pasta and broccoli to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.
Feel free to double the recipe because left-overs are extra delicious. Increase the amount of veggies by sauteing mushrooms and zucchini with the sausage too. I also recommend serving it with piece of crusty bread and a nice fruity balsamic vinegar and olive oil. Yum!

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