Getting back into the kitchen: Pasta with Chicken Sausage and Broccoli
The Weeknight Gourmet has been sick. 🙁 I’ve had a bad cold that I’ve had a hard time kicking. I even missed my own birthday dinner — we cancelled our reservations at Buddakan.
I was starting to feel a bit better on Monday. And, I was sick of ordering in so I decided I would try to make a very simple dinner. I saw this recipe in a recent issue of Real Simple. It fit the bill since it required little prep work and very few ingredients.
I used a sweet Italian chicken sausage. I also accidentally chopped the onion rather than slicing it. To save time, I bought pre-cut broccoli. To give a little kick to the dish, I added some red pepper flakes as the onion was cooking. Lastly, I probably added closer to 1/2 cup of parmesan cheese.
The broccoli – sausage mixture develops a nice broth that coats the pasta.
The recipe serves 4 but since it was only two of us, I halved the pasta. I kept the other ingredients roughly the same so we had more sausage and broccoli, and fewer carbs.
The dish was very tasty and a welcome change from the takeout we’ve been eating for the past week.
Pasta With Chicken Sausage and Broccoli
- 12 ounces rigatoni (about 4 1/2 cups)
- 1 tablespoon olive oil
- 1 onion, sliced
- 6 ounces fully cooked chicken sausage links, sliced
- 1 small head broccoli, cut into florets and stems sliced
- 1/4 cup grated Parmesan (1 ounce)
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the broccoli and 1¼ cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.
Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.