Sausage And Broccoli Pasta With Lemon Food

PASTA WITH BROCCOLINI, SAUSAGE, + LEMON

Steps:

• Bring a large pot of generously salted water to a boil.
• Trim the tougher ends of the broccolini stems off, about 2 inches or so, and discard. Roughly chop the rest of the broccolini, set aside.
• While the water comes to a boil, in a heavy bottomed dutch oven or stock pot, heat olive oil over medium heat. Add the ground sausage, break up with a wooden spoon, and cook until lightly browned, about 5 minutes, stirring occasionally.
• Use a wooden spoon to move the cooked sausage to the edge of the pot, and add onion. Add another glug of olive oil if needed and season generously with kosher salt. Saute the onions for several minutes until soft, stirring occasionally to lift up the caramelized brown bits in the pot. Add the garlic, and saute until fragrant, about a minute. The sausage should be golden brown, and the onions and garlic should be soft. Turn off the heat entirely and set aside.
• When the water is boiling, add the broccolini and cook in water for about 2-3 minutes. Use a wire mesh skimmer, handheld strainer, or tongs, remove the broccolini from the water, and transfer into a colander to let the broccolini cool and set aside (save the water for your pasta).
• Bring the water back up to a boil, and cook the pasta 2-3 minutes less than the package instructions, as you'll finish cooking the pasta in the other pot with the sausage. Before you drain the pasta, set aside 2 cups of the pasta cooking water, which makes the base of your sauce.
• When the pasta is cooked, drain and add to pot with sausage, onion, garlic, as well as the cooked broccolini and cook over medium heat for about 2 minutes to incorporate all ingredients, stirring constantly.
• Add 1 1/2 cups reserved pasta water, lemon zest, lemon juice, grated parmesan cheese, and toss for a minute or two, until ingredients are incorporated and the pasta water has reduced slightly to make a creamy sauce. Season with more lemon juice, grated parm, and kosher salt to taste. If pasta needs to be saucier, add the remaining 1/2 cup of reserved pasta water and stir until creamy.
• Serve while warm and top with more grated parmesan cheese, and cracked black pepper.
• Optional: Add crushed red chili flakes for a little heat and toasted breadcrumbs for crunch before serving.

SAUSAGE AND BROCCOLI PASTA WITH LEMON

Steps:

• Chop the florets of broccoli into bite sized pieces. Set to the side.
• Squeeze juice from lemon and set to side.
• Bring a large pot of water to a boil. Make sure there will be room for both pasta and the broccoli.
• Add pasta and cook according to instructions on box/bag.
• The remaining 6 minutes of pasta cook time, add in the chopped broccoli. Boil broccoli 7 minutes of you like it more tender.
• Remove 1/3 cup of the pasta water for later before straining. Strain pasta and broccoli.
• As the pasta is cooking, add the ground Italian sausage to a large skillet pan on a medium-high heat. Add a pinch of red pepper flakes for a little extra heat and flavor. Chop and brown the meat.
• Push the meat to one side of the pan and add the butter in that open spot to melt.
• Add garlic and let cook for 1 minute or until the garlic becomes fragrant and then mix garlic in with meat.
• Remove pan from heat, add in the reserved pasta water and lemon juice. Stir.
• Add the strained pasta and broccoli. Stir.
• Pour cheese over top and another sprinkle of red pepper flakes.
• Serve.

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
• Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

SAUSAGE & BROCCOLI PASTA

Steps:

• Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
• Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.

SAUSAGE & BROCCOLI PASTA WITH CHEESE

Steps:

• Heat 2 tbsp sunflower oil in a pan over a medium heat and fry the onion for 8-10 mins until soft and translucent.
• Squeeze the sausagemeat from the casings and crumble into the pan with the onion. Drizzle in 1 tbsp sunflower oil, turn up the heat to medium-high and fry until the sausagemeat has started to colour and turn slightly crisp in parts, about 5-6 mins. Lightly crush the fennel seeds using a pestle and mortar. Add the garlic and crushed fennel seeds to the sausagemeat and cook for 1 min more until fragrant, then remove from the heat and set aside.
• Bring a large pan of salted water to the boil and cook the pasta following pack instructions, or until al dente. Halfway through the cooking time, add the broccoli. When the pasta is ready and broccoli tender, drain in a colander, reserving a mugful of the cooking water.
• Stir the cooked broccoli and pasta into the sausage mixture in the pan until coated. Season well. Stir through the lemon juice, chilli flakes and a splash of the reserved cooking water to loosen if needed (or use 1 tbsp oil, if you like). Serve in bowls topped with the cheese.

SAUSAGE AND BROCCOLI PASTA

Steps:

• Boil pasta in salted water to al dente.
• While pasta is boiling, remove casings from sausage and scramble fry with onions and garlic until no longer pink.
• Add tomatoes, undrained, and bring to a boil.
• Add salt, pepper, basil and Italian seasoning. Boil 1 minute.
• Add broccoli and cook until soft.
• Continue cooking to desired consistency (I like it a little runnier than most, I like to soak up sauce with bread).
• Add half the parmesan cheese, and mix through (optional).
• Toss pasta with sauce.
• Serve hot and sprinkle with more parmesan, if desired.

RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE

Steps:

• Cook pasta according to package directions until al dente.
• Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
• In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
• Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
• Preheat a large skillet over medium-high heat with the EVOO.
• Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
• Really go at breaking the meat up; it will make a difference in the end.
• Cook the meat until brown, about 4 to 5 minutes.
• While the sausage is browning, prepare the broccoli.
• Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
• Once the sausage is brown, remove it to a paper-towel-lined plate.
• Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
• Add the garlic and red pepper flakes and continue to cook 2 minutes more.
• Add the sausage back to the skillet along with the chicken stock.
• Ladle in some cooking water from the pasta and bring up to a simmer.
• Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
• Add the lemon juice, parsley, and cooked, well-drained pasta.
• Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
• Turn the heat off, add the grated cheese, and toss to combine.
• To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
• Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.