Saturday, March 17, 2012

rigatoni with broccoli and sausage... 50 minutes

the goods:

1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage. casings removed
Parmesan, grated, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

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