METHODS
1. Cook
broccoli in a large pot of salted boiling water until crisp-tender, about 3
minutes. Using a slotted spoon, transfer broccoli to a colander and let cool
(save pot of water for cooking pasta). Chop broccoli into small pieces; set
aside.
2. Heat
2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet
occasionally, until it starts to turn golden, about 2 minutes. Transfer garlic
to a small bowl. Cook sausage and a generous pinch of red pepper flakes,
breaking up meat into smaller pieces with a wooden spoon and stirring
occasionally, until browned and cooked through, 6–8 minutes.
3. Bring
reserved pot of water to a boil and cook pasta until barely al dente, about 9
minutes (set a timer for 3 minutes less than the package instructions; it will
cook more in the skillet)
4. Meanwhile,
ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and
add garlic and blanched broccoli. Keep mixture at a low simmer, stirring often
and mashing with a potato masher to break up sausage even more, until pasta is
finished cooking.
5. Using
a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta
water. Cook, stirring, until pasta absorbs most of the liquid and is just al
dente, about 4 minutes. Add butter and stir until melted, then transfer pasta
to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you
have a glossy, emulsified sauce.
6. Serve
pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.
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