Sausage and Broccoli Pasta

I.E. Bougie Weeknight Stouffer's

Nov 03, 2024

First thing’s first…GO VOTE. I don’t even have to tell you how important this is. I don’t care if you think your vote doesn’t matter and I don’t care if it’s a pain in the ass (as someone voting by mail via Italy’s postal service, I get it). Get it done.

Balance Physical Therapy - There's nothing like an angry baby meme to get you to the polls! | Facebook

Once you’ve voted, you’re going to celebrate your contribution to democracy by making this sausage and broccoli stovetop pasta. It’s folded together with luscious, whipped ricotta and topped with crispy, spicy bread crumbs. If that’s not enough to sell you, it takes less than 30 minutes to whip up and my friend told me it was like the grown up version of her childhood microwave pasta bakes.

Typically, I try to wait and make this recipe when it’s cold and rainy, just because it’s hearty and nostalgic, but the weather isn’t cooperating with me. Today, it was 72’F…

But some things can’t be helped. I cook the same way that Italians dress – for the season, not the weather.

BROCCOLI AND SAUSAGE PASTA

Cook Time: 20-30 minutes

Serves: 4 people

THE INGREDIENTS

Pasta / 8 oz (I prefer something short and stocky or curly – like rotini or rigatoni)
Hot Italian Sausage / 1 lb, casings removed
Broccoli / 1 lb, stems trimmed and cut into bite-sized pieces
Garlic / 4-6 cloves, finely chopped
Parmesan / 1/4 cup, finely grated
Kosher Salt and Black Pepper

FOR THE WHIPPED RICOTTA

Ricotta / 1.5 cups, whole milk ricotta
Parmesan / 0.5 cups, finely grated
Kosher Salt / 0.5 tsp
Extra Virgin Olive Oil / 1/4 cup

FOR THE BREAD CRUMBS

Extra Virgin Olive Oil / 2 tsps
Panko Bread Crumbs / 1/4 cup
Parmesan / 0.5 cups, finely grated
Dried Chili Flakes / 1/4-1/2 tsp (depending on how spicy you like it)
Dried Herbs / 1 tsp (mix of any Italian herbs you have on hand - basil, parsley, oregano, etc)
Kosher Salt and Black Pepper

THE RECIPE:

Cook pasta in salted, boiling water until al dente.

While pasta is boiling, brown the Italian sausage in a large pan over medium heat. Without wiping out the pan, add in broccoli and garlic until cooked through.

For the whipped ricotta:

Add ricotta, parmesan, and salt to a blender or food processor. Slowly drizzle in olive oil until the mixture is fluffy and smooth. Set aside.

For the bread crumbs:

Heat olive oil in pan over medium-low heat. Add in bread crumbs, stirring often, until bread crumbs start to turn golden brown. Turn off the heat and stir in parmesan, chili flakes and dried herbs. Season to taste with salt and pepper. Set aside.

When the pasta is cooked through, strain and reserve 1 cup of pasta water. Add the pasta to the pan with sausage and broccoli, fold in the whipped ricotta, and sprinkle generously with parmesan cheese. Pour in the reserved pasta water, 1/4 cup at a time, until the pasta is glossed in a thick, cheesy coat. Serve in large bowls and dust with spicy bread crumbs and more parmesan.

THE PAIRING:

Spicy Sausage and Broccoli Pasta x Franciacorta

I’ve mentioned Franciacorta on Forks and Corks before, but it really is one of those wines that can match any occasion. Franciacorta is Italy’s version of Champagne. Made from a combination of Chardonnay, Pinot Noir and Pinot Bianco, it’s a sparkling white wine produced in the northern, central region of Lombardy. Here, I like it because it nicely complements the tangy light ricotta while contrasting against the fatty, spicy Italian sausage.

While you could use another sparkling Italian wine, like Prosecco, I really like Franciacorta for its depth of flavor. It has more structure than Prosecco, which ensures that it can stand up against the bolder flavors of the pasta, but is light enough that it acts more as a refreshing palate cleanser.

But what exactly is the difference between Prosecco and Franciacorta? While they’re both white, sparkling Italian wines, that’s really where there similarities end. They’re made in different regions in Italy and rely on different grape varietals (or combinations) that contribute to their final tasting notes. Most important, they’re produced using different methods. Prosecco is made using the Charmat, or Tank Method, which requires the secondary fermentation of the wine to be done in a pressurized vat. This results in light, fruity sparkling wines. The Classic Method, or Metodo Classico, however, requires the wines to undergo secondary fermentation in the bottle – this method (which is also used for Champagne) results in more structured wines with finer, more persistent bubbles.