* Fusilli w/Baby Broccoli, Sausage and Ricotta
Fusilli with Baby Broccoli, Sausage and
- 3 bunches baby broccoli, cut into small
- 1/4 cup olive oil
- 1 pound Italian sausage, casings
removed, cut into bite-sized pieces
- 4 garlic cloves, finely
- fresh black pepper
- 1 pound fusilli pasta
- 1 cup fresh ricotta
- 1/4 cup grated Parmesan
Prepare a bowl of ice water. Place
broccoli florets in a large saucepan and cover with cold water.
Bring to a simmer over high heat. Add 1/2 tsp salt to the water and
remove from the heat. Reserve 3/4 cup of the cooking water, drain
the broccoli and immediately plunge it into the ice water to stop
the cooking. When it is cool, drain well and pat dry.
Bring 4 quarts of water to a boil in a
large pot and add 2 TB of salt.
Meanwhile, heat 1 TB olive oil in a
large skillet over medium-high heat. Add the sausage and cook,
stirring, until the meat is lightly browned, 4 to 6 minutes. Add
the garlic and cook for 1 minute. Add the broccoli, the reserved
cooking water, and the remaining 3 TB oil, and stir thoroughly.
Season with salt and pepper to taste,; keep warm.
Stir the fusilli into the boiling
water and cook until al dente. Drain. Add the pasta to the skillet.
Stir in the ricotta and heat to warm through. Remove from the heat,
sprinkle with the Parmesan, and serve immediately. Serves