Wednesday, June 30, 2010

Orecchiette with Sausage and Broccoli

This is super easy and yummy. Not such a sausage fan until I discovered Italian sausage and now I am turning into a sausage. You can too! I have made this with turkey Italian sausage (for the time I actually thought about my high cholesterol- have I told you about that?) and it was really good.

Orecchiette with Sausage and Broccoli
from the blog Dinner: A Love Story

In a large pot of boiling salted water, cook 1 pound of orecchiette (or other small pasta) according to package directions. Drain and reserve about 1/4 cup of the pasta water.

Meanwhile, while the pasta cooks, heat a little olive oil in a large skillet. Cook a 1/2 pound of sweet pork sausage (about two links or approximately the amount pictured above) whose casings have been removed. Break up the meat. After meat has lost its pink color, add 2 teaspoons of white vinegar, and a handful of something green such as frozen peas or chopped broccoli florets (or broccolini) and cook about 7 to 10 minutes.

Transfer sausage mixture to a bowl; add the pasta, a little butter, reserved pasta water, and 1/3 cup grated Parmesan. Add salt & pepper. Toss to combine.

1 comment:

  1. You have high cholesterol? And you actually bothered to think about it once? What's wrong with you, Lauren?