Pantry to Plate: Kitchen Staples for Simple and Easy Cooking by Emily Stephenson

Author:Emily Stephenson [Emily Stephenson]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2020-11-15T00:00:00+00:00

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Finely chop 1 small fennel bulb and add it to the oil before the garlic. Cook, stirring occasionally, until it is browned in spots and has softened, 8 to 10 minutes. Add the garlic and proceed with the recipe.

Pasta with Broccoli and Sausage

Easy, fast, filling, and—perhaps most importantly—a crowd-pleaser.

SERVES 4

2 Tbsp plus 1/2 tsp kosher salt

12 oz [340 g] short pasta like rigatoni or penne

One 10 oz [280 g] bag frozen broccoli

8 oz [230 g] Italian sausage (hot or sweet), fully thawed and casings removed

1 cup [30 g] grated Parmesan cheese

1/2 tsp freshly ground black pepper

Red pepper flakes, for garnish

Bring a large pot of water to a boil—at least 6 cups [1.4 L]—and stir in 2 Tbsp of the salt. Add the pasta and stir to make sure no noodles stick to the bottom of the pot. Cook, stirring occasionally, until the noodles are very al dente, a.k.a. still solid in the very center, 7 to 8 minutes. Scoop out 1 cup [240 ml] of the pasta cooking water, then add the broccoli to the pot. Cook until the broccoli has just thawed and is bright green, about 2 minutes. Drain the pasta and broccoli into a colander and shake off the excess water.

Wipe the pot clean and return it to medium-high heat. Use your hands to break up the sausage into pieces as you add it to the pot. Cook, breaking up the sausage more with your spoon, until it is cooked through and browned, 5 to 7 minutes.

Pour in the reserved cooking water and add the pasta, the broccoli, the cheese, the remaining 1/2 tsp of salt, and the black pepper. Bring the mixture to a boil and cook, stirring constantly, until the pasta is cooked and the water and cheese have made a glossy sauce, 2 to 3 minutes. Garnish with the red pepper flakes and serve right away.

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