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!!

Sausage & Rice

I found a great recipe for toasted rice. Toast 2 cups of rice in 4 Tbs. of butter until brown (about 5 min.). Add 2 c. chicken stock and 2 c. water, salt and pepper. Bring to a boil, cover and reduce heat to a simmer for about 15 minutes. Remove from heat and let stand for 5 more minutes. I added sautéed onions and bell peppers.
We grilled up some jalapeño sausage from Trader’s and some apple gouda sausage from Costco that the kids love. It is preservative, nitrite, and nitrate free.

Sausage & Peppers

Another tradition I have (I told you my family is CRAZY on traditions!) is to make sausage and peppers when we come home from getting our Christmas tree. I’ve always thought it was festive because of the red and green peppers! I grill brats, sauté green and red bell peppers with onions and served on a toasted, lightly buttered hoagie roll with mustard.

Smoked Sausage, Butternut Squash & Wild Rice Soup

This is a recipe that comes from my friend Lyric.
Check out the recip here