Hot Italian Sausage & Broccoli Pasta
with Fried Sage & Parmesan
Details
Fresh sage leaves are fried until delicately crispy, then the aromatic oil is used to cook spicy pork sausage, creating layers of herbaceous flavor in this comforting pasta.
Choose Your Servings
Required
Ingredients
10 oz
Hot Italian Pork Sausage
6 oz
Mafalda Pasta
1 bunch
Sage
2 clove
Garlic
8 oz
Broccoli
1 each
Shallot
¼ cup
Cream
1 tbsp
Rice Vinegar
¾ oz
Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Grate the parmesan on the small side of a box grater. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve, peel, and thinly slice the shallot(s). Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
step 2
Fry the sage leaves
In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a sage leaf sizzles immediately when added, add the sage leaves in an even layer. 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.
step 3
Cook the sausage & make the sauce
Heat the pan of reserved sage oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 5 to 6 minutes, or until browned. Add the chopped garlic and sliced shallot(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
step 4
Cook the pasta & broccoli
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Carefully add the broccoli florets. Cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.
step 5
Finish the pasta & serve your dish
To the pot of cooked pasta and broccoli, add the cooked sausage and sauce and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and parmesan. Enjoy!
Ingredients
10 oz
Hot Italian Pork Sausage
6 oz
Mafalda Pasta
1 bunch
Sage
2 clove
Garlic
8 oz
Broccoli
1 each
Shallot
¼ cup
Cream
1 tbsp
Rice Vinegar
¾ oz
Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Grate the parmesan on the small side of a box grater. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve, peel, and thinly slice the shallot(s). Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
step 2
Fry the sage leaves
In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a sage leaf sizzles immediately when added, add the sage leaves in an even layer. 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.
step 3
Cook the sausage & make the sauce
Heat the pan of reserved sage oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 5 to 6 minutes, or until browned. Add the chopped garlic and sliced shallot(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.
step 4
Cook the pasta & broccoli
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Carefully add the broccoli florets. Cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.
step 5
Finish the pasta & serve your dish
To the pot of cooked pasta and broccoli, add the cooked sausage and sauce and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and parmesan. Enjoy!