New Nytimes Sausage and Peppers Pasta With Broccoli

New Nytimes

YIELD: servings 4

TIME: minutes 20

American, Italian, Pastas, Broccoli, Italian Pork Sausage, Parmesan, Rigatoni, Yellow Bell Pepper,

 Dinner, Easy, Lunch, Quick, Weeknight, Main Course, Fall, Spring, Summer, Winter

The exemplary Italian mix of wiener and peppers makes a delightful and simple weeknight dinner when joined with pasta. Broccoli is a phenomenal nutritious option that includes surface and concocts rapidly, or you can choose broccolini or broccoli rabe in the event that you need a progressively confident vegetable. Sweet Italian pork hotdog is utilized here, however there's no compelling reason to feel attached to the formula: Substitute with hot Italian frankfurter for additional warmth, utilize chicken-apple wiener for a more advantageous take, or trade in new chorizo or breakfast wiener to transform this supper into early lunch.

preparation                                                        INGREDIENTS

Step 1 Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.

¼ cup extra-virgin olive oil 1 pound sweet Italian pork sausage, casings removed 1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups) 2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)

Step 2 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.

3 cloves garlic, thinly sliced  Kosher salt and pepper 1 pound rigatoni ½ cup grated Parmesan (2 ounces), plus more for serving 2 tablespoons fresh lemon juice (from about 1/2 lemon) ½ teaspoon red-pepper flakes

Step 3 Serve the pasta with additional Parmesan for sprinkling on top.