Orecchiette Pasta with Sausage and Broccoli

22m

1 package
San Miniato sausage, thawed and casing removed
8 oz
orecchiette pasta
2 tbsp
olive oil
3 cups
broccoli, steamed and florets chopped
2 cups
marinara sauce
a dash
salt
a dash
pepper
1/4 cup
Parmesan cheese, grated
a dash
basil (for garnish)
  1. Thaw sausages overnight in the refrigerator, in a bowl of cold water, or in the microwave following microwave settings.

  2. Cook pasta according to package directions until al-dente, about 7-10 minutes. Drain and reserve half cup of cooking liquid. Set both aside.

  3. Heat oil over medium heat, in a medium-sized sauce pan, until shimmering. Add the sausage, and cook until brown and crumbly, about 5 minutes.

  4. Add the broccoli florets and marinara stirring to incorporate.

  5. Add the cooked pasta, salt, pepper and Parmesan and stir to incorporate.

  6. The sauce should be thin, lightly coating the pasta. Add reserved pasta water to thin the sauce if to thick. Cook 3-4 minutes, stirring until heated through.

  7. Divide the pasta into bowls, garnish with optional basil leaves, and additional Parmesan cheese if desired.

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