Farfalle with Sausage and Broccoli

I received The Home Cook by Alex Guarnaschelli for Christmas last year. It is a wonderful cook book that I return to often for easy to make pasta dishes as well as weekend long-cooks. I recently tried the farfalle with sausage and roasted broccoli recipe and it was outstanding! Tasty, simple, and easy to make with just a few ingredients. This is definitely one I’ll be coming back to again and again.

I’ve made a few tweaks to the original recipe here.

You will need:

• Olive oil

• 1 head chopped broccoli (Pro-tip: you can also use frozen broccoli florets if you have them in your freezer)

• Salt and pepper

• 2 Italian sausage links, crumbled (I used spicy sausage, but you could use sweet)

• 1 cup dry white wine (use whatever you’ll be drinking with dinner)

• 1 tsp Italian seasoning

• Farfalle pasta

• Juice from half a lemon

• Freshly grated Parmesan as garnish if desired

1. Preheat the oven to 375. Toss the broccoli with a few tablespoons of olive oil, salt, and pepper to taste. Lay the broccoli in an even layer on a baking sheet and roast in oven until broccoli is browned on the edges and slightly crispy. 16-18 minutes.

2. Add the sausage to a skillet with teaspoon of olive oil. Cook through. Drain sausage and return to pan. Add wine, lemon juice, and Italian seasoning. Simmer over medium heat until wine cooks off, 8-9 minutes. Your kitchen will smell amazing at this point. Taste for seasoning and adjust as needed. Turn off the heat and set aside.

3. Cook the pasta according the box. Reserve 1 cup of pasta water.

4. Add broccoli and pasta to sausage skillet. Toss until combined. If needed, sprinkle in some pasta water for sauce. Taste for seasoning- add lemon juice, salt, etc. as needed.

5. Serve with shavings of Parmesan.

This is a complete meal, but you could always serve bread with homemade garlic butter or a nice shaved vegetable salad with it. Enjoy!

Messy plates = delicious dinners