Ingredients: |
Ingredients: 8 oz orecchiette
1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casings
1 onion, diced
5 garlic cloves, minced
1 cup chicken broth
1 pound broccoli florets
1/2 teaspoon salt
1 tablespoon unsalted butter
1/2 cup freshly grated Pecorino Romano
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Directions: |
Directions:Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions. Drain and set aside.
Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and saute onion til transparent, about 5 minutes; add the garlic; cook for 1 minute more.
Add the chicken broth, broccoli, and salt to skillet. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
Add half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it. |
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