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Italian Pork Sausage & Broccoli Pasta
with Fried Sage
25 minWellness at Blue Apron
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4 Servings
- Est. 660 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To complement tender bites of orecchiette tossed in a light cream sauce, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook spicy pork sausage (finished with cream) for layers of herbaceous flavor in every bite. A dollop of tangy crème fraîche lends rich balance to the final dish.
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1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
2
Fry the sage leaves:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.
3
Cook the sausage & make the sauce:
Heat the pan of reserved sage oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic and shallot are softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta & broccoli:
While the sausage cooks, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.
5
Finish the pasta & serve your dish:
To the pan of cooked sausage and sauce, add the cooked pasta and broccoli, crème fraîche, butter, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and cheese. Enjoy!
1
Prepare the ingredients:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
2
Fry the sage leaves:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.
3
Cook the sausage & make the sauce:
Heat the pan of reserved sage oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic and shallot are softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta & broccoli:
While the sausage cooks, add the pasta to the pot of boiling water and cook, uncovered, 5 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.
5
Finish the pasta & serve your dish:
To the pan of cooked sausage and sauce, add the cooked pasta and broccoli, crème fraîche, butter, and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and cheese. Enjoy!
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