There are certain recipes that come along that I just can’t pass up making for myself even though one of the star ingredients is enough to make M walk in the door, smell it, and turn around and leave.
Luckily this recipe is super easy to adapt and those work well in our home due to M’s, well, sensitive palate (to put it nicely). Listen, broccoli is in this recipe for a reason. It’s delicious. It’s healthy. It’s happening.
So what do you think…whose dinner looks better?
What M consumed:
What C consumed:
Regardless of whose is better (mine), this recipe is delicious and has become a staple in our home. We have had it twice in one week! So give it a go and adapt how you see fit. Like a good husband, it’s a flexible one.
- 3 1/2 cups broccoli florets, trimmed
- 4 TBS olive, plus more to taste
- kosher salt & pepper
- 1 lbs orecchiettte pasta
- 2 links sweet Italian sausage, casings removed
- 1 cup fresh or defrosted peas
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 TBS butter, for richness
- 4 heaping TBS fresh ricotta
- Preheat your oven to 425 degrees.
- Link a baking dish with foil, add the broccoli, and toss with 3 TBS olive oil, salt, and pepper. Roast for 15 minutes.
- Meanwhile, make your pasta according to package directions. Drain and save 1/2 cup of the pasta liquid.
- Add remaining TBS of olive oil to a large skillet set over medium high heat. Brown the sausage, breaking it up with a wooden spoon until cooked, 5-7 minutes. Add half of the reserved pasta water to the skillet and turn heat to high, cook, stirring, until it looks saucy.
- Add the pasta, Parmesan cheese, peas, and butter to the skillet and toss together to combine adding more pasta liquid if needed. Divide into 4 bowls and top with the crispy broccoli - if your kids (or husband) allow it.
- Top with more Parmesan cheese and a dollop of fresh ricotta.