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Categories:Viewed: 74 - Published at: 5 years ago
Ingredients
- 18 cups Pine Nuts
- 1 head Broccoli
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1 pound Italian Sausage
- 4 cloves Garlic
- 1/2 teaspoons Red Pepper Flakes
- 3 ounces, weight Sun Dried Tomatoes In Olive Oil
- 1 Tablespoon Butter
- 1 box (16 Oz. Box) Penne
- Salt And Pepper, to taste
- 3 ounces, weight Pecorino Romano Cheese, Shaved, To Serve
Method
- Bring a pot of salted water to boil.
- Toast the pine nuts in a 350-degree oven for 5 minutes (watch them, they burn so easily!).
- Throw the whole head (with stem) of broccoli in the boiling water for 5 minutes, then remove to a cutting board.
- Heat 2 tablespoons olive oil in a large skillet and crumble the sausage meat into the oil until it starts to brown.
- Slice the garlic thinly and add garlic and pepper flakes, sauteeing until all meat is brown and slightly crisp.
- Slice the sun dried tomatoes thinly and add with the pine nuts to sausage.
- Add a few more splashes of olive oil to be sure there will be enough to cover the pastaI added a pat of butter at this point as well.
- Reduce to low heat and stir well.
- Cook pasta as per box instructions and drain.
- Dice the broccoli (florets and stem).
- Use the pasta pot to combine the penne and the sausage mixture (coating each piece of penne well with oil), reserving a tiny bit of oil in the sausage pan.
- Throw the broccoli into the garlicky oil and toss on low until warmed.
- Salt and pepper both pasta and broccoli.
- Pour pasta mixture into a large-mouthed bowl or wide deep dish and place the broccoli on top to one side.
- Top with a generous amount of shaved Pecorino Romano (serve with more at the table).
- The penne takes on a great nutty flavor!
