Tuesday, March 6, 2012

Rigatoni with Broccoli and Sausage

adapted from Emeril Lagasse

1 lb. Rigatoni
2 heads broccoli cut into florets (about 4 c.)
1/4 c. olive oil
2 garlic cloves minced
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 lb. sweet Italian sausage, casing removed
Parmesan for serving

Cook sausage, breaking up into small pieces, until browned. Set sausage aside.
Boil pasta according to directions. In last 2 minutes of cooking, add the broccoli. Reserve 1 c. pasta water. While pasta and broccoli are in the colander, add oli, garlic, lemon zest, lemon juice, salt and pepper to the pot and warm until flavors come together. Add pasta, broccoli and sausage back into the pot and stir, add the 1 c. of pasta water. Salt and Pepper to taste and generously grate Parmesan cheese over top.
This was amazing and the children loved it too!!

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