The Times - Serving Waitsburg, Dayton and the Touchet Valley

While some pasta dishes can be quite complicated, such as a slow simmering Bolognese or an intricately layered lasagna, some of my favorite recipes are those composed of just a few ingredients that come together quickly. Here, flavor-packed Italian sausage and bright broccoli are simmered into a buttery sauce with garlic and Parmesan cheese. Satisfying after a long day of work, this easy, weeknight recipe can make a broccoli lover out of even the pickiest of eaters.

Ingredients:

1 pound tube shaped pasta, (such as penne, ziti or rigatoni)

5 tablespoons olive oil, divided

1 pound Italian sausage, casings removed

3 garlic cloves, minced

1 tablespoon red wine vinegar

1 cup chicken broth

1 pound broccoli florets

Salt

¼ teaspoon red pepper flakes, or to taste

3 tablespoons butter

½ cup freshly grated Parmesan or pecorino Romano

Fresh parsley, chopped

Directions:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for al dente.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the sausage to the skillet and cook, crumbling it with a spoon as you go, until lightly browned, about 5 to 6 minutes. Reduce the heat to medium and add the garlic, cooking until fragrant, about another minute. Splash in the red wine vinegar and scrape up any browned bits from the bottom of the pan. Cook for another minute to cook off the vinegar.

Next, add the remaining 4 tablespoons of olive oil, chicken stock, broccoli, red pepper flakes, and a generous pinch of salt. Continue to cook, stirring frequently, until the broccoli is tender-crisp and still vibrant green, about 3 to 4 minutes. Stir in the butter and continue to simmer until the sauce slightly reduces.

Use a heat-proof measuring cup to reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the large pot. Add the sausage and broccoli mixture, along with half of the grated cheese, and toss to combine. To help blend the flavors and melt the cheese, add a splash of the pasta water as needed. Taste and adjust seasoning, adding more salt or crushed pepper as needed. Serve in warm bowls with a garnish of parsley and more grated cheese.

Notes:

You can use sweet or spicy Italian sausage for this recipe, made with either pork or chicken. If you are feeling adventurous, you could also make your own sausage by seasoning ground pork, chicken, or turkey with salt, pepper, garlic powder, oregano, crushed red pepper, and plenty of crushed fennel seeds.

You could also turn this into a baked pasta dish by spreading the above, prepared recipe in a 9- by 13-inch baking dish. Top with spoonfuls of ricotta cheese and then spread grated mozzarella and the remaining grated Parmesan over that. Bake in a 375-degree oven until the cheese is melted and golden brown.

Enjoy.