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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 2 cups Broccoli Florets, Cooked Till Tender Crisp
- 1 cup Sun-dried Tomatoes, Soaked In Oil
- 2 cups Mild Italian Sausage, About 2 Links
- 1 whole Red Onion, Sliced Thin
- 2 cloves Garlic, Minced
- 13 cups Dry White Wine
- 1/2 teaspoons Crushed Red Pepper, More If You Like
- 1 package Bow Tie Pasta (8 Ounces), Cooked According To Package Instructions
- 1/4 teaspoons Salt, More If Desired
- 1/4 teaspoons Black Pepper
Method
- In a large saute pan, drizzle a couple teaspoons of olive oil.
- Heat over medium-high heat.
- Add the sausage, cooking until browned on all sides.
- Remove sausage and slice into rounds.
- Return to pan.
- Add onion to the sausage and saute until the onion is tender, about 3-4 minutes.
- Add garlic and saute for 1 minute more.
- Deglaze the pan with the white wine, making sure to scrape up all the browned bits.
- Rinse the tomatoes of excess oil, if desired.
- Stir in the tomatoes, pasta, and broccoli.
- Season to taste with salt and pepper and sprinkle with crushed red pepper.
- Serve topped with grated Parmesan cheese.
- Note: when I cook the pasta, I add the broccoli to the pot for the last 2 minutes to cook it.
