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Revision as of 17:08, 29 January 2007
, 17:08, 29 January 2007off to Italy initial recipe
Cavatelli Sausage With Broccoli
* 1/2 lb. or 2 cups dried cavatelli or other small shell-shaped italian pasta
* 1/2 lb. or 3 links sweet italian sausage
* 2 cloves garlic, minced
* 1 bunch broccoli
* 1 1/4 cup low-salt chicken broth
* 1/4 cup raisins
* 1 tbls. unsalted butter
* parmesan cheese
Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small
chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with
sausage, to cooked pasta and serve with parmesan cheese.
* 1/2 lb. or 2 cups dried cavatelli or other small shell-shaped italian pasta
* 1/2 lb. or 3 links sweet italian sausage
* 2 cloves garlic, minced
* 1 bunch broccoli
* 1 1/4 cup low-salt chicken broth
* 1/4 cup raisins
* 1 tbls. unsalted butter
* parmesan cheese
Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small
chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with
sausage, to cooked pasta and serve with parmesan cheese.
