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Sausage and broccoli pasta

Sausage and broccoli pasta

Adapted from NYT recipe.

  • 4 servings
  • 10 minutes
  • 20 minutes

Ingredients

  • Kosher salt and black pepper
  • 1 1/2 pounds broccoli or broccoli rabe
  • 1 pound orecchiette
  • 2 tbsp olive oil
  • 1 pound hot or sweet Italian sausage
  • 3 cloves garlic, minced (about 1 tbsp)
  • 1/2 cup dry white wine or chicken stock
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan or pecorino, plus more for serving
  • 1 lemon, zested and juiced

Directions

  1. Bring pot of salted water to a boil. Chop the broccoli or broccoli rabe, add it to the pot, and cook for 3 minutes. Remove broccoli, keeping water in pot.
  2. Bring the water back to a boil. Cook to al dente, reserving 1 cup pasta water. Drain pasta water.
  3. In a large Dutch oven or skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up and browning, 3 to 5 minutes. Add the garlic and cook for 30 seconds.
  4. Add the wine and cook, scraping bottom. Reduce wine by half, about 1 minute.
  5. Add the broccoli rabe, chickpeas, 1 teaspoon salt and ½ teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  6. Reduce heat to low, and add the pasta and 1/2 cup of the reserved pasta water and toss to combine. Add additional pasta water as needed until sauce comes together.
  7. Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Serve with additional cheese on top.