This is my go to dinner when I need something quick and easy. It’s absolutely delicious, very versatile, and even my kids love it! The key to this dish is in the garlic preparation, you don’t want to just chop up raw garlic and toss it in or ((GASP)) use something like garlic powder. I always use fresh garlic and I cook it until is softens which allows it to take on a nice, mellow flavor that really enhances the flavor of the meal.
For every pound of pasta I use a full head of garlic however, if you like a more subtle or even stronger garlic flavor feel free to use less or more depending on your taste. You can also switch out the sausage for thinly sliced chicken or even mini meatballs. Don’t like broccoli? Use spinach, zucchini, kale, or whatever produce you prefer. I happen to love penne pasta but you can make this recipe with angel hair, spaghetti, rigatoni or any other pasta that suits you. You can really experiment and make this dish your own.
- 1 lb pasta, any
- 1 lb sausage links (I like sweet sausage with fennel)
- 1 head of garlic, smashed and roughly chopped
- 1/2 – 3/4 extra virgin olive oil
- 1 bag of broccoli florets (I like the Bird’s Eye Steam Bags)
- Salt and pepper, to taste
- Pinch of red pepper flakes
- 1/2 cup of grated Parmesan cheese
- 1/4 cup shaved Parmesan
- Handful of fresh basil leaves
Bring a pot of water to a boil and cook the pasta al dente.
In the meantime, smash the garlic cloves with the back of a knife, give them a rough chop and add them to a small saucepan. Cover the garlic with the olive oil, sprinkle with salt and pepper, and turn the stove to medium high heat. Once the oil starts to bubble bring the heat down to low and let the garlic cook until slightly browned, about 10 minutes. Remove the pan from the heat and let the garlic infuse into the warmed oil.
Thinly slice the sausage or remove from the casings all together. Heat up a small pan on medium heat and drizzle a little olive oil in. Add the sausage and cook until nicely browned and cooked through, about 15 minutes. Set aside and reserve the cooking oil.
Remove the garlic from the oil and using kitchen sheers, mince up the softened garlic. Add the garlic back into the oil and then prepare the broccoli. Allow the broccoli to cool for a minute and then chop the stems and discard.
Drain the pasta and add to a large bowl. Tear a handful of basil leaves and toss them in along with the sausage, broccoli, grated cheese, and a pinch of red pepper. Drizzle in some of the oil from the sausage pan along with all of the garlic infused oil. Season with salt and pepper and toss until everything is evenly coated and combined. Adjust your seasonings, sprinkle with shaved Parmesan cheese, and serve hot.
**Note** – I always keep fresh basil on hand in my freezer. Buy a bunch of basil, tear off the leaves, wash, allow them to dry in between paper towels, and then toss them into a Ziploc bag and freeze. Whenever a recipe calls for fresh basil just grab what you need and crumble it right into whatever you’re cooking.