Chicken Sausage and Broccoli Pasta
Work and rain. Work and rain. That’s this week in a nutshell.
I don’t have much to add to this one other than the fact that those pretty little basil leaves are from my own plant! It’s still growing. I’m harvesting leaves regularly and freezing them. I’m like a proud mother with this thing. Who doesn’t love pasta, sausage, broccoli and cheese?
Inspiration: Food52
- 1lb chicken sausage
- 2 teaspoons red chili flakes
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- 12oz pasta
- 2 small heads of broccoli [whatever gets you to 4-5 cups]
- salt and pepper
- grated parmesan
- basil
In a large skillet, heat the olive oil over medium-high heat. Add the red chili flakes and garlic. Stir often for about 30 seconds until everything is fragrant. Add the chicken sausage. Don’t break up too much. You want large chunks. Once it’s cooked through, remove the pan from heat and set aside.
Cook the pasta according to package directions, but substitute in the cup of broth for one of the cups of water. When there are about 5 minutes left on the cooking time, add the broccoli. Before draining, reserve a cup of the pasta water. Stir the pasta and broccoli in with the chicken sausage. Add some of the pasta water to loosen everything up. Season with salt, pepper, grated parmesan, and basil before serving.