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Italian style sausage virgin olive oil Pasta stalks broccoli garlic sweet corn cherry tomatoes salt Parmesan cheese
Viewed: 39 - Published at: 8 years agoIngredients
- 8 ounces Italian-style sausage, hot, mild or both
- 1/4 cup virgin olive oil
- 1 1/4 pounds pasta (ziti, penne or rigatoni)
- 3 stalks broccoli (1 1/2 pounds total)
- 1 tablespoon chopped garlic
- 3 ears sweet corn, kernels removed (about 3 cups)
- 1 1/4 pounds cherry tomatoes
- 1 teaspoon salt
- Grated Parmesan cheese (optional)
Method
- Break the sausage into 1/2-inch pieces and place it in a saucepan with 1 tablespoon of the oil.
- Cook over medium heat for about 10 minutes, until most of the fat has emerged from the sausage and the pieces are crunchy.
- Meanwhile, bring 3 quarts of water to a boil in a large saucepan and add the pasta.
- Mix well, bring the water back to a boil, and boil the pasta, uncovered, until tender, about 10 minutes, depending on the type and size of pasta used.
- While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces.
- Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces.
- Add the broccoli to the sausage and mix well.
- Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.
- When the pasta is cooked to your liking, remove and reserve one cup of the cooking liquid, and then drain the pasta in a colander.
- Add the reserved cooking liquid to the sausage and broccoli mixture with the corn, tomatoes, the remaining three tablespoons of oil and the salt.
- Cover, bring to a boil and cook for 1 minute.
- In a large serving bowl combine the drained pasta with the sausage and vegetables, tossing the mixture together well.
- Serve with grated Parmesan cheese, if desired.
