Thursday, April 7, 2011

Sausage and Broccoli Rotini with a Garlic Cream Sauce

Ok, ok. So I finally went grocery shopping under the guise that I would start whipping up some delicious and healthy cuisine for this blog. You might notice the sinful amount of cream in this dish and wonder, how is this healthy? Short answer: it's not. I'm sure I'll get around to it, as bikini season is nearly year-round in LA-LA land, but for now you'll have to be satisfied with a pasta smothered in garlic-cream sauce. Hey -- at least there's broccoli!


1/2lb spicy Italian sausage
8 oz broccoli (or broccolini)
1/4 cup chicken stock
2/3 cup heavy whipping cream
1 cup Parmigiano Romano (grated)
2 cloves garlic
1/4 cup shallots
1/2 lb pasta (I used rotini)
1 tbsp olive oil
salt & pepper to taste

This is a pretty simple dish, but so tasty you'll impress anyone you make it for. First, break up small pieces of the sausage into a large saute pan. Cook the sausage evenly until browned and cooked through. Set aside and keep warm at the back of the stove.

To make the sauce, heat the olive oil and saute the shallots and garlic until soft. Add the chicken stock and reduce to about 3tbsp. Add the cream and keep heat on low. Add 3/4 cup Parmigiano Romano and whisk to melt. 

Combine the sauce with the sausage and then remove from heat. This really helps the flavors meld while you make the pasta and broccoli. (Side note: don't be grossed out if a little bit of the sausage fat starts to settle. Once you toss with the pasta, all will be forgotten.)
Cook the pasta until just barely tender, or al dente. Add the garlic cream sauce to the pasta and keep on low heat. Keep the pasta water boiling and add the broccoli. Cook until soft, and then toss everything together! Season with salt and pepper, and serve pasta with remaining Parmigiano-Romano sprinkled on top.

Voila! A quick and easy dish, perfect for anyone who works late. This serves 2-3, but you can also save the leftovers to make this dish last through the work week.


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