This comforting recipe is perfect for weeknight dinners or special occasions when you want to impress your guests with a hearty and delicious meal.
Whether you’re a fan of traditional Italian cuisine or just looking for a satisfying pasta dish with a twist, this recipe will surely become a family favorite. .
Let’s get started!
- 11.5 oz rigatoni or orecchiette
- 7 oz broccoli
- 1 clove of garlic
- 1 pinch of sweet chili powder
- 5.2 oz soft pork sausage
- 1 anchovy fillets in salt (optional)
- 3.5 tbsp extra virgin olive oil
- Salt and pepper to taste
Cut the sausage with the tip of the knife and remove the casing.
Separate the broccoli florets from the stems. Dice the stems and remove the tough parts.
With a knife, cut off each floret. Blanch the florets, diced stems and leaves in salted water until soft.
Cook for a few minutes and prick the thickest part with a knife to check cooking: if they are soft, drain and save the cooking water, rinse quickly under cold water to stop cooking and set aside.
Pour the oil into a frying pan over medium heat and, as soon as it is hot, add the peeled garlic.
When it turns golden, add the anchovies, washed, cleaned and without bones.
Stir for a few seconds, then add the crumbled sausage with a wooden spoon or wire whisk.
Cook for 15 minutes, stirring occasionally.
Place the boiled broccoli in the pan and adjust the salt and pepper.
Cook for a couple of minutes, then add a pinch of chili and remove from heat.
Discard the garlic.
Meanwhile, cook the pasta in plenty of boiling water previously set aside from boiling the broccoli.
At the end of the cooking time indicated on the package, drain and toss with the prepared sauce.
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