Carmine’s Sausage and Broccoli Pasta Recipe
Carmine’s Rigatoni with Sausage and Broccoli is a hearty, rustic Italian-American masterpiece, combining tender rigatoni, sweet fennel sausage, sautéed broccoli and creamy cannellini beans, all enveloped in a rich garlic-herb butter sauce and finished with prosciutto and a generous sprinkle of grated cheese. Make our Carmine’s Sausage and Broccoli Pasta Recipe at home. With our Secret Restaurant Recipe your Sausage and Broccoli Pasta will taste just like Carmine’s.
Yield: 2 Servings
Ingredients
- 3/4 cup Olive Oil
- 8 ounces Fennel Sausage casing removed
- 2 tablespoons coarsely chopped Garlic
- 8 fresh Basil Leaves thinly sliced
- 2 tablespoons chopped Italian Parsley
- 1 cup Chicken Stock
- 12 ounces Rigatoni, Penne, Shells or Fusilli Pasta
- 1/2 head Broccoli cut into 3-inch spears
- 1 cup grated Romano Cheese
- Salt and freshly ground Black Pepper to taste
- 2 tablespoons Toasted Bread Crumbs
Instructions
- Pour oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, add fennel sausage. Cook, breaking it apart with a wooden spoon, 3 - 4 minutes until lightly browned.
- Stir in garlic. Continue cooking another 3 - 4 minutes, until sausage is deeply browned and garlic is golden and fragrant.
- Add sliced basil and chopped parsley, stirring constantly for about 30 seconds to bloom the herbs.
- Pour in the chicken stock. Bring to a brisk boil, scraping bottom of the pan to deglaze and lift the flavorful browned bits. Let the sauce reduce for about 1 minute.
- Bring a large pot of salted water to a boil.
- Add pasta, Cook for 4 minutes.
- Toss in broccoli. Cook together for an additional 3 - 4 minutes, or until pasta is al dente and broccoli is tender-crisp.
- Reserve 2 cups of pasta water, then drain the rest.
- Return sauce to a boil.
- Add pasta and broccoli directly into the pan with the sausage mixture.
- Stir in 1/4 cup Romano cheese and 1/2 cup reserved pasta water. Toss thoroughly to coat.
- Taste. Adjust seasoning with salt and black pepper, and add more cheese or pasta water as needed for a creamy, glossy finish.
- Transfer to a large serving bowl.
- Sprinkle toasted bread crumbs on top.
- Serve warm, with extra Romano cheese on the side.