Broccoli and Sausage Orecchiette

02/02/2017

According to the USDA, the average American eats 4 pounds of broccoli per year. Given our garden’s glut, Gary and I have been eating probably a pound of broccoli per day for the past month. Although I’d love to brag about our healthiness, all I can really attest to is our over-abundance of gas.

Ingredients:

1 lb broccoli, chopped into florets
1 lb orecchiette pasta
1 lb ground sausage
2 cloves garlic
1 c broth
1 hot pepper, chopped
1/2 c Parmesan, grated
1/4 c olive oil
1/4 lemon juice
1 T mustard
S&P

Instructions:

First, get a pot of water boiling for the pasta. While waiting to boil, cook the sausage until done, or 5-10 minutes over medium-high heat. Remove from the pan onto a paper towel, pouring most of the grease. With the remaining drippings, add the hot pepper, garlic, and broccoli. Cook for 3-5 minutes. Add the pasta to the boiling water. Then add the broth to the pan with the broccoli and cover, so it will steam. Keep covered for about 5 minutes. Turn off the heat when the broccoli is cooked. Add the olive oil, lemon juice, mustard, and S&P in a small bowl. When the pasta is finished, drain. Add the broccoli, garlic, pepper, and broth mixture to the drained pasta. Add the grated cheese and dressing.

0 Comments

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: