Broccoli Sausage And Pasta Ears Recipes

ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
• Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
• Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
• Divide the pasta between serving bowls and garnish with more Parmesan.
• Enjoy!

BROCCOLI, SAUSAGE AND PASTA EARS

Steps:

• Bring a large pot of water to boil and add pasta.
• Meanwhile heat olive oil over medium high heat and quickly cook the sausage.
• Add the broccoli, garlic, butter and chicken broth.
• Bring to a boil, reduce to medium high and cook uncovered for 5 minutes, reducing sauce.
• Drain pasta and pour into a serving bowl.
• Add the broccoli mixture and cheese, tossing well.
• Serve.

RIGATONI WITH BROCCOLINI AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
• Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
• Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
• Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE

Steps:

• Cook pasta according to package directions until al dente.
• Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
• In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
• Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
• Preheat a large skillet over medium-high heat with the EVOO.
• Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
• Really go at breaking the meat up; it will make a difference in the end.
• Cook the meat until brown, about 4 to 5 minutes.
• While the sausage is browning, prepare the broccoli.
• Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
• Once the sausage is brown, remove it to a paper-towel-lined plate.
• Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
• Add the garlic and red pepper flakes and continue to cook 2 minutes more.
• Add the sausage back to the skillet along with the chicken stock.
• Ladle in some cooking water from the pasta and bring up to a simmer.
• Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
• Add the lemon juice, parsley, and cooked, well-drained pasta.
• Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
• Turn the heat off, add the grated cheese, and toss to combine.
• To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
• Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.

SAUSAGE & BROCCOLI PASTA

Steps:

• Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
• Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.