“Simple to prepare and quite satisfying.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch Oven (or heavy bottom pot) set to medium high, add two turns of lite olive oil. Just before the oil smokes, add sausage and brown. Once the sausage is sufficiently browned (but still moist)remove the sausage with a slotted spoon and set aside. Add 2 T. butter and an additional 2 T. of oil if less than 2 T of fat and juices from the sausage remain. Reduce heat to medium to avoid browning the butter. Once the butter has melted, add the shallot and garlic, sauté till opaque. Add the fresh crushed coriander, fennel, and pepper, stir spices in the oil for one minute (crush the spices with a mortar and pestle or spice grinder to medium fine prior to browning the sausage). Add 1 ½ T. flour and stir constantly until the flour is well incorporated in the fat and spices, and no lumps exist. Deglaze the Dutch Oven by adding 2 cups chicken stock, 1 cup boiling pasta water, & basil. Stir to incorporate and reduce to a thick sauce, such that it coats the back of the spoon. Reduce heat under Dutch Oven and add an additional ½ cup pasta water if the sauce becomes too thick.
  2. Pasta: Cook pasta according to manufacturer’s directions (salt the water well). Just before the pasta is aldente, add the broccoli (or asparagus) and cook 1-3 minutes until the pasta is aldente. Reserve 1 1/2 cups of the pasta water.
  3. Just before the pasta is ready, reincorporate the sausage into the sauce and heat through. Drain the pasta and gently stir the pasta, broccoli, and grape tomatoes into the sausage and sauce. If needed, salt to taste.
  4. Serve with shaved parmigiano regiano & fresh basil.

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