"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Sausage and Penne Recipe

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This recipe for Italian Sausage and Penne, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Horner
Added: Tuesday, November 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 Tablespoons olive oil
4 cloves garlic, slivered
1 pound sweet and/or hot Italian sausage
4 cups broccoli florets, cut in both small and large pieces
12 ounces Penne
¼ cup freshly grated Parmesan cheese
¾ teaspoon salt
½ teaspoon fennel seeds
Freshly ground black pepper, to taste
3 Tablespoons chopped fresh fennel ferns (optional)

Directions:
Directions:
Heat 1 tablespoon of the oil in a large skillet. Add the garlic, and sauté 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, and cook over medium heat until browned, 3 to 4 minutes. The cover, and simmer until cooked through, about 10 minutes. Remove the meat with a slotted spoon and set aside. Pour off all but 2 tablespoons 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 ender. Drain, reserving ½ cup of the cooking liquid. Keep the Penne warm in a covered bowl on the stove.

In a large saucepan, heat the sausage, broccoli, reserved ½ cup cooking liquid, and remaining 4 tablespoons olive oil.

Place the pasta in a heated serving bowl, and add the sausage mixture. Top with the Parmesan, salt fennel seeds, pepper, and fennel ferns. Toss well, and sprinkle with the reserved garlic. Serve immediately, and pass the Parmesan.

Number Of Servings:
Number Of Servings:
4 large portions
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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