Okay...another new meat experiment. This one was not so easy. Slicing uncooked sausage on the diagonal? Easier said than done! I think that if I try this again in the future, I'll grill the sausage halfway first.
This turned out really nice, despite the sausage mishaps. It had a nice light flavor, and the fresh basil was the perfect touch! I doubled this recipe, by the way, which is why it looks like such a massive amount in the picture.
Ingredients:
- 12 oz. penne pasta
- 1 large bunch of broccoli, cut into florets
- 12 oz. hot Italian turkey sausage
- 1 pint grape tomatoes, cut in half
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup freshly grated romano or parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- Heat large saucepot salted water to boiling on high. Add pasta and cook according to label. Add broccoli florets to pasta water when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.
- Meanwhile, thinly slice sausage on the diagonal (here is where I would recommend to grill the sausages to halfway cooked before slicing).
- In 12-inch skilletcook sausage on medium 9-10 minutes or until it begins to brown, stirring occasionally. Add tomatoes and garlic and cook 3 minutes longer, stirring.
- Stir pasta, broccoli and 1/4 cup of the reserved pasta cooking water into sausage mixture; heat through, adding additional water if needed.
- Remove from heat, stir in basil, cheese and red pepper.
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