Pasta with Broccoli and Sausage

Serves 4-6

• 1lb dried pasta, shape of your choice

• 2 tablespoon extra virgin olive oil

• 4 cloves of garlic, peeled and thinly sliced

• 1/2 small yellow onion, peeled and finely diced

• 1 lb Italian sausage or sausage of your choice, casing removed

• 1/2–3/4 lb baby broccoli or broccoli florets, cut into small pieces

• 3/4 cup freshly grated pecorino romano

• 1 tablespoon Italian parsley, minced

• Sea salt

• Black pepper

Instructions

Fill a large pot with water and bring to a boil for the pasta.

While the pasta water is coming to a boil, prepare your sauce. In a large sauté pan, place the olive oil, garlic, and onion. Sauté on medium for a few minutes until soft and tender. Add the sausage, breaking it up into small pieces, and cooking it until it loses its red color. Taste. Season with salt and pepper if needed.

Once the pasta water is boiling, generously season it with sea salt. Add the broccoli, cook for 30 seconds. With a straining spoon, scoop all the broccoli out and place it into the pan with the sausage mixture. Sauté for a few minutes and taste. Season with salt and pepper if necessary.

Pour the dried pasta into the pasta water and cook until al dente. Scoop the pasta out of the pot and into the saucepan with the meat mixture. Start stirring and slowly adding the Pecorino Romano and Italian parsley, 1/3 at a time, until everything has been added. Add pasta water to the sauce. Taste. Season and add salt and pepper as needed. Finish with some Pecorino Romano and serve.