Rigatoni with Broccoli and Sausage

Earlier this week I grabbed my newest Everyday Food  (Issue #90) to sit down and do my menu planning. One thing I wanted to find was a new recipe using sausage as we had 1/2 a package left in the fridge. Much to my surprise, right on the cover was this recipe!! Now that's menu planning made easy.

RIGATONI WITH BROCCOLI AND SAUSAGE

coarse salt and ground pepper

1 lb rigatoni

2 heads broccoli, cut into florets

1/4 cup extra virgin olive oil

2 cloves garlic, minced

1 tbsp finely grated lemon zest

2 tbsp lemon juice

4 anchovy fillets, minced (I OMITTED)

1 lb sweet Italian sausage, casings removed

Parmesan, grated, for serving

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

Step 2

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies (I get the willies even typing this word), 1/2 tsp salt and 1/4 tsp pepper.

Step 3

Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 - 10 minutes. Remove from heat, return pasta and broccoli to pot, add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

RATINGS:

Heather - 10 - "Love the lemon"

Brad - 10 - "Fan-freaking-tastic"

NOTES:

I don't think the anchovies would have made a difference.

I used Parmesan Petals from Costco, we love them.