FOUR INGREDIENTS!! SERIOUSLY.
Time: 20 minutes
Serves: 2 people
2 servings (4oz) dry orecchiette pasta
2 spicy Italian sausage links, uncooked
1 bunch broccolini (you’ll want about 1.5 cups chopped)
1/3 cup grated Parmesan
black pepper, red pepper flakes (I’m not counting these in my “four” because, c’mon!)
Bring a large pot of salted water to a boil. Add in the pasta and cook until al-dente. Once the pasta is done cooking, save 1/2 cup of pasta water before draining.
While the pasta is cooking, remove the sausage from the casings and sauté over medium heat. If you’re using chicken sausage you’ll want to add a drizzle of olive oil because it doesn’t have enough fat to cook on it’s own without sticking. Break the sausage up into crumbles as it cooks. Add in fresh black pepper and red pepper flakes.
In the meantime, chop up the broccolini into relatively small pieces. You can use the fronds, leaves, and stems!
Once the pasta is drained and the sausage is cooked through, add the pasta and a splash of pasta water into the the skillet with the sausage. Stir it all together and let the pasta soak up some of the flavor in the skillet. After a couple minutes, add in the broccolini and stir. Turn the heat to medium low.
Once the broccolini has cooked for a couple minutes and looks bright green and the fronds have softened, add in the Parmesan and about 1/3 cup pasta water. Stir until the Parmesan melts into everything.
Split into two bowls or plates and enjoy!