Number of people
- 350g penne pasta
- 100g of Buona Scoperta Luganega AIA
- 500g broccoli
- 1 clove of garlic
- 4 tablespoons of extra virgin olive oil
- 80g of grated pecorino cheese
- salt to taste
The recipe for broccoli and sausage pasta is simple to make and very tasty; it may also be a great way to convince the most reluctant to eat this vegetable, such as children. This is a rustic, full-bodied dish that is perfect for the cold season. It features the coming together of two very different flavors that blend perfectly in the dish. In this recipe, the strong flavor of broccoli is rounded out and dampened by the sweetness of the Buona Scoperta Luganega AIA sausage.
As for the vegetables, choose broccoli that have compact blooms and a nice bright green color; they must be solid and produce a dry sound when they are split apart. Store them in the fridge in order to maintain their crunchiness for 4-5 days. To cook the pasta with broccoli and sausage, start by cleaning the broccoli. With a knife, separate the tops from the stem, clean and cut it into pieces. Wash everything carefully and drain.
Now take the Buona Scoperta Luganega AIA sausage and cut it into pieces of approximately 1 or 2 centimeters. Take a large pot and bring plenty of salt water to boil. Pour the broccoli in and cook for approximately 10 minutes. Take some of the broccoli out of the cooking water with a perforated ladle. Blend the broccoli extracted with an immersion mixer and add some of the cooking water. Pour the pasta into the pot and cook for 7/9 minutes. To ensure that your pasta is perfectly cooked, follow our tips from true chefs on how to cook pasta. In a pan, heat the extra virgin olive oil and add the peeled garlic without germ. Combine with the sausage and let it brown. When it is well cooked, add the cream of broccoli, the pasta and the broccoli tops. Toss everything in a pan for a few minutes; adjust salt and top with pecorino.