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Orecchiette w/Broccoli, Sausage & Roasted Red Peppers

Source of Recipe

CI


List of Ingredients

table salt
1 pound orecchiette
4 ounces sweet Italian sausage , casing removed
9 medium cloves of garlic , pressed through garlic press or minced (3 tablespoons)
1 cup roasted red peppers (8 ounces), cut into 1/2-inch squares
1/2 teaspoon ground black pepper
2 pounds broccoli florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces
1 tablespoon extra-virgin olive oil
1 cup grated Pecorino Romano cheese (2 ounces)



Recipe

1. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.

2. While pasta is cooking, cook sausage in 12-inch nonstick skillet over medium-high heat, breaking it into small pieces with spoon, until browned, about 5 minutes. Stir in garlic, roasted peppers, 1/2 teaspoon salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes. Increase heat to high; add broccoli and 1/2 cup water, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer. Add broccoli mixture, oil, and cheese to pasta in stockpot; toss to combine. Serve immediately.

SERVES 4-6