Roasted Broccoli and Sausage Pasta ~ Seasoned roasted broccoli and Italian sausage lend exquisite flavor to this simple pasta dish all tossed with Romano cheese.If you’ve looked at the picture you will notice that the dish is not slathered in sauce.
Shocking, I know.
I am saucy gal. If a dish has a sauce, I tend to add more than I should. It’s who I am. I have accepted it.
In a post a long time ago I mentioned a brand of pasta I had discovered and I just loved, Pastificio di Martino or known here in the States as Pasta di Martino. It was the first time I wanted the noodle more than the sauce. Actually shocking.
When I was recently in San Francisco for the Fancy Foods show (post coming soon on that), I visited Pastificio di Martino’s booth and chatted with the woman running the booth. I expressed my genuine love for her product and then she loaded me up with pasta. I wasn’t going to turn down free pasta.
To say thanks for the free yumminess, I decided to showcase the actual noodle by making a sauce-less dish. But the pasta is far from dry. A bit of pasta water helps the dish gel together. I confess, I was shocked by how good this was. My deep abiding love for red sauce was mocking me the entire time I was cooking, taunting me that I’d be left deeply unsatisfied. After the first bite, my taste buds told that mocking part of me to STFU. Another win for this dish is that the 13 year old who was part of my test panel loathes broccoli. I told her she had to try it because I was roasting it and and roasted broccoli is like candy. I got the eye-roll accompanied with the ‘yeah, right whatever’ shrug of shoulders. I gave her a bit and she was converted. Although Elizabeth who actually likes broccoli, didn’t like it roasted. I guess that makes it a wash. But I did tell my child there were no brownies in her future unless she ate the broccoli, so by some miracle it did disappear off her plate and into her belly. Ah the power of brownies!
Prep the broccoli first, get the water boiling, and then cook the sausage and onions while the broccoli is in the oven and the pasta is cooking. Dinner all comes together in about 40 minutes. I’d love it to be 30, but the broccoli does take about 30 minutes to roast.
Roasted Broccoli and Sausage Pasta
- 1 lb pasta (sturdy noodle like Elicoidali, Penne, or Rigatoni); cooked according to package directions plus some pasta water
- 1 bunch (2 heads) broccoli; cut into florets
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp granulated garlic
- 1/2 medium onion
- 1 tbsp extra virgin olive oil
- 1-18 oz package Italian sausage (sweet, mild, or hot; 5-6 links); casings removed
- 1/2 cup Romano cheese; grated
- Salt and Pepper to taste
- Red pepper flakes as an optional garnish
Clean and cut broccoli into florets, place in a zip seal bag.
Add the olive oil, salt, pepper, and garlic, seal and shake.
Place a baking sheet and roast in a pre-heated 400° for about 30 minutes, but begin checking and watching it after 20 minutes.
Bring a pot of water to boil, salt it and cook the pasta according to package directions.
In a large pan or skillet, add the olive oil and sauté the onions for 2-3 minutes or until they begin to soften.
Remove the casings from the sausage and crumble into the cooking onions; cook about 5 minutes or until the sausage is cooked through.
Once the pasta is done, add it by spoonfuls, mostly drained, but with water still clinging to it to the sausage, mix well.
Add 1/4 of the cheese, mix well.
If needed, add some pasta water, 1/8 of a cup at a time, then add the remaining cheese.
If the pan will accommodate, stir in the roasted broccoli, if not, transfer for a large bowl and toss the pasta, sausage, and broccoli together.
Taste, add salt and pepper as needed for taste, add red pepper flakes if using.
Serve and enjoy