* Fusilli w/Baby Broccoli, Sausage and Ricotta
Marella Organic Fusilli Pasta, 17.6 oz_THUMBNAIL
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Marella Organic Straccetti Pasta, 1lb._THUMBNAIL
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Organic Baby Broccoli Bunch, ea._THUMBNAIL
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Garlic Bulb, ea._THUMBNAIL
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Grassi Shredded Parmesan, 8oz._THUMBNAIL
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Organic Valley Ricotta Cheese,15oz_THUMBNAIL
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Spicy Italian Sausage, 1/4 lb._THUMBNAIL
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Fusilli with Baby Broccoli, Sausage and Ricotta 

  • 3 bunches baby broccoli, cut into small florets
  • salt
  • 1/4 cup olive oil
  • 1 pound Italian sausage, casings removed, cut into bite-sized pieces
  • 4 garlic cloves, finely chopped
  • fresh black pepper
  • 1 pound fusilli pasta
  • 1 cup fresh ricotta
  • 1/4 cup grated Parmesan cheese

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 6.

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