Friday, March 4, 2011

Penne with Broccoli, Tomatoes and Sausage

This meal is tasty right off of the stove and still just as tasty out of the fridge for leftovers!!

Penne with Broccoli, Tomatoes and Sausage


1 Tbsp olive oil
2 cloves garlic, finely chopped
8 oz hot or sweet Italian sausage, removed from casings
1 (15 oz) can diced tomatoes, with juice
1 lb penne pasta
4 cups small broccoli florets (from one head)
Shredded Parmesan, optional


Warm oil in a medium skillet over medium-high heat. Add garlic and saute' until fragrant, about 30 seconds. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes. Add tomatoes with their juice and 1/4 tsp salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.

While sauce is cooking, bring a large pot of salted water to boil. Stir in pasta and cook according to package label directions. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender. Drain, return to pot and toss with sauce. Serve immediately, with shredded Parmesan on the side, if desired.

*I used frozen broccoli. We also used an Italian blend of shredded cheese that we sprinkled on while it was still hot so it would melt nicely.

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