Yield: 4 servings
|5 tablespoons||Olive oil|
|4 \N||Cloves garlic -- slivered|
|1 pounds||Italian sausage|
|4 cups||Broccoli flowerets|
|¼ cup||Parmesan cheese -- freshly grated|
|½ teaspoon||Fennel seed|
|\N \N||Black pepper -- to taste|
Heat 1 tbsp of the oil in a large skillet. Add the garlic, and saute over medium heat until it is golden and crisp, 3 to 5 minutes.
Remove the garlic with a slotted spoon. Set it aside. Remove 2 of the sausages from their casing and crumble the meat. Cut the remaining sausages into thirds. Add all the sausage to the same skillet, adn cook over medium heat until browned, 3 to 4 minutes.
Then cover, and simmer until cooked through, about 10 minutes.
Remove the meat with a slotted spoon and set aside. Pour off all but 2 tbsp fat. Bring a large pot of lightly salted water to a boil.
Add the broccoli and blanch it for 3 minutes. Remove the broccoli with a slotted spoon and drain, reserving the cooking liquid. Rinse the broccoli under cold water, drain again and set aside. Bring the broccoli cooking liquid to a boil again and add the penne. Cook at a rolling boil until just tender. Drain, reserving ½ cup of the cooking liquid. Keep the penne warm in a covered bowl on top of the stove. In a large saucepan, heat the sausage, broccoli, reserved ½ cup cooking liquid, and remaining 4 tbsp olive oil. Place the pasta in a heated serving bowl and add the sausage mixture. Top with the parmesan cheese, salt, fennel seeds and pepper. Toss well and sprinkle with the reserved garlic. Serve immediately with parmesan cheese.
Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-19-95 (20:42) (159) Fido: Cooking