Tuesday, March 13, 2007

Orecchiette with Broccoli, Sausage, and Roasted Peppers

As you can see, we like broccoli....ALOT! This recipe is easy, fast, and delicious!

Since we're only 2 I halved the recipe. I used 2 italian sausages, 4 garlic cloves, 1/2 jar of peppers (didn't bother cutting them up), 1/2 cup cheese, and I used penne instead of Orcchiette. We both loved it!

Orecchiette with Broccoli, Sausage, and Roasted Peppers
The Best Recipe

1 pound orcchiette
4 ounces sweet Italian sausage, casings removed
9 medium garlic cloves, minced
1 cup jarred roasted red peppers, cut into 1/2-inch squares
1/2 tsp ground black pepper
2 pounds broccoli (about 1 large bunch), florets cut into 1 inch pieces; stalks peeled, halved lengthwise, and cut into 1/4 inch pieces
1/2 water
1 tbsp extra virgin olive oil
2 ounces parmesan cheese, freshly grated (1 cup)

1. Bring 4 quarts water to a rolling boil in a large pot. Add 1 tbsp salt and the pasta to the boiling water and stir to separate the noodles. Cook until al dente. Drain and return the pasta to the pot.

2. While the pasta is cooking, cook the sausage in a 12-inch nonstick skillet over medium-high heat, breaking it into small pieces with a spoon, until browned, about 5 minutes. Stir in the garlic, roasted red peppers, 1/2 tsp salt, and the black pepper. Cook, stirring constantly, until fragrant, about 2 minutes. Increase the heat to high, add the broccoli and water, cover, and cook until the broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until the water has evaporated and the broccoli is tender, 3 to 5 minutes longer.

3. Add the broccoli mixture, oil, and cheese to the pasta and toss to combine. Serve immediately.

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