Orecchiette Pasta With Sausage And Baby Broccoli

INGREDIENTS

• 1 lb (450g) Orecchiette Pasta
• 2 tsp (10 ml) olive oil
• 1 lb (450g) Italian Pork Sausage (mild or hot) removed from their casings
• 3 cups (700ml) baby broccoli, or broccolini or rapini
• ¼ cup (60 ml) white wine
• 2 cups (480ml) chicken broth
• ½ cup (45g) freshly grated parmesan cheese
• 1 tbsp (15ml) Italian parsley, chopped
• salt and pepper to taste
• red pepper flakes (optional)

INSTRUCTIONS

1. Boil pasta according to package instructions.
2. In a large sauté pan heat olive oil, cook sausage, cutting up with a wooden spoon and browning on all sides. Cook until cooked through.
3. Remove sausage with a slotted spoon and drain on paper towels. Pour oil out of pan, but leave any drippings in the pan.
4. Deglaze pan with wine, simmer until slightly reduced add chicken broth and reduce by 1/3.
5. Add in sausage and baby broccoli cook broccoli just for 1-2 mins until bright green.
6. Drain pasta, add pasta to sausage and broccoli. Turn to coat with sauce. Add cheese and turn to coat.
7. Transfer to a large serving bowl, top with a little more cheese and freshly chopped Italian parsley and red pepper flakes (if using mild Italian sausage)
8. Makes for great leftovers!

NOTES

If you can't find orecchiette pasta you could also use macaroni, penne or fusilli pasta.

If serving this to children I use the sweet Italian sausage and serve red pepper flakes on the side. Since this dish is really great with a little bit of a kick. But if spiciness is not an issue, then use the hot Italian sausage.

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