It's Secret Recipe Club reveal day again, and sadly, this one marks the end of summer. This month, I was assigned to Kate's blog, Food Babbles. Kate writes a wonderful blog with a great mix of sweet and savory recipes, which of course, made it very difficult to choose just one to make. As per usual, when I got my assignment, I went right to work reading every post from the beginning to the present. I had several that I immediately bookmarked, including Chicken Chorizo Empanadas, which was Kate's most recent post for First on the First, a cool monthly project that she co-hosts (that I am thinking about emailing her to see if she will accept a new member). While I didn't end up making the empanadas (yet), I ended up making this pasta dish because it seemed like just the kind of recipe that we love. And love we did! It was a great pasta recipe to bridge the gap from summer to fall, keeping things fresh and light with the broccoli and minimal ingredients, but still being a comforting, and spicy, pasta dish. Thanks, Kate, for introducing me to a recipe that I am sure will be a household staple for years to come.
6 Garlic Cloves, finely chopped
1/3 cup Olive Oil
4 cups Broccoli, chopped
1 pound Italian Sausage, casings removed (I used a hot pork sausage)
1 cup Reserved Pasta Water
1/2 cup White Wine
1/2 teaspoon Red Pepper Flakes
1/2 cup Parmesan Cheese, grated
1 pound Orecchiette Pasta, or similar shape (I used small shells)
1/4 teaspoon Salt
1/4 teaspoon Pepper
Cook the pasta according to package directions. Drain, reserving 1 cup of the cooking water. In a pan over medium-high heat, brown the sausage, breaking it up as it cooks. Meanwhile, in a separate pan over medium-high heat, cook the garlic in the oil for about 1 minute, stirring occasionally, until golden. Add the broccoli, 1/2 cup of reserved pasta water, wine, red pepper flakes, salt, and pepper. Cover the pan and cook, stirring occasionally, until the broccoli is tender and the liquid is mostly evaporated. Add the sausage and pasta to the broccoli mixture and toss to combine. Add the other half of the reserved pasta water, if the remaining liquid needs thinning. Stir in the parmesan cheese and serve.
SOURCE: Food Babbles