Taste this sausage and broccoli pasta dish with roasted red peppers, parmesan cheese and a touch of garlic.
|1||Bunch Broccoli, cut into florets|
|Salt, to taste|
|1 tbsp||(15 mL) Olive oil|
|1||(500g) Maple Leaf® Sausage Meat|
|.5 tsp||(2 mL) Crushed red pepper flakes|
|3||Cloves garlic, minced|
|1||(375 mL) Jar Roasted red peppers, drained and thinly sliced|
|.5 cup||(125 mL) Chicken broth|
|2 tbsp||(30 mL) Whipping cream (35%)|
|16 oz||(450 g) Dried pasta|
|.5 cup||(125 mL) Grated Parmesan cheese|
BRING a large pot of salted water to a boil. Add broccoli florets and cook for about 5 minutes or until bright green and tender. Drain and plunge into cold water to cool. Drain again and set aside.
HEAT olive oil over medium heat in a large skillet. Add sausage and cook, crumbling it with a wooden spoon until it loses its pink color. Using a slotted spoon, remove the sausage from the pan and set aside. Add red pepper flakes and garlic to same pan and sauté until aromatic, about 1 minute. Add roasted red pepper strips, chicken broth and cream and simmer gently until the sauce has slightly thickened. Add broccoli and sausage, stir mixture to coat the ingredients.
MEANWHILE, cook pasta in salted boiling water according to package instructions. Drain and return pasta to the warm empty pot. Add sausage mixture and stir until pasta is heated through. Serve sprinkled with Parmesan cheese.
Replace broccoli with sautéed rapini for a different flavor profile.
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