Orecchiette Pasta

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This recipe hails from The America’s Test Kitchen Family Cookbook. Nearly all the recipes I have tried from this book have been remarkably good and this dish is no exception. It is also simple, fast and tasty - just what I like.

Orecchiette Pasta

4 ounces sweet or hot Italian sausage, casings removed

1/2 cup sundried tomatoes

6 garlic cloves, minced

1 pound broccoli florets (I used 1 bag frozen broccoli florets to make this recipe even quicker.)

salt

1/2 cup water

1 pound orcchiette pasta (twirly/spiral noodles)

1 1/2 cups Romano cheese, grated

1 tablespoon extra-virgin olive oil

Cook the pasta according to directions on the package. Drain and set aside. Meanwhile, brown the sausage in a nonstick skillet over medium-high heat breaking it into small pieces. Stir in the sundried tomatoes (OR 1 cup jarred roasted red peppers, rinsed and chopped medium) and garlic and cook until fragrant, about 15 seconds. Stir in the broccoli, 1/2 teaspoon salt and water. Increase the heat to high, cover the skillet and cook until the broccoli begins to turn bright green, about 3-5 minutes. Uncover and stir frequently until the liquid has evaporated. Add this sausage and broccoli mixture, Romano cheese and oil to the pasta. Stir until well coated.

Bon Appetit!

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