One-pot Casarecce Pasta with Broccolini and Italian Sausage

🧂 Ingredients

• 12 oz casarecce pasta
• 1.5 pounds broccolini

  see post for substitutions
• 1 pound ground Italian sausage

  spicy or mild
• 6-8 cloves garlic

  minced
• ¼ cup white wine
• 1 cup finely grated pecorino romano or parmesan cheese
• 1 teaspoon lemon zest
• 1-2 cups reserved pasta water
• Red pepper flakes to taste
• 2-3 tablespoons olive oil

Instructions

• 1 Trim bottom half inch from broccolini stems and cut larger pieces lengthwise in
  half.
• 2 Bring a large pot of salty water to a boil. Cook casarecce pasta according to
  package directions, 2 minutes shy of al dente.
• 3 Add broccolini to pasta in boiling water and cook for one minute until bright
  green and tender crisp.
• 4 Reserve a few cups of pasta water and drain pasta and broccolini.
• 5 Return pot to the heat on medium high and add olive oil. Add in ground Italian
  sausage and cook until browned and cooked through.
• 6 Add in minced garlic and cook for 1 minute until fragrant. Deglaze the pan with
  white wine and cook for an additional minute. (see note for omitting wine)
• 7 Turn the heat down to medium low and add the casarecce and broccolini back into
  the pot. Stir in cheese and lemon zest and one cup of reserved pasta water.
• 8 Add ½ cup to one full cup of pasta water a little at a time until the pasta is
  coated in a light and glossy sauce, cooking for an additional 1-2 minutes.
• 9 Serve in big bowls topped with more cheese and crushed red pepper flakes.

Nutrition Info