Cavatelli with Romanesco Broccoli and Sausage

I have some toasted breadcrumbs left from my romanesco broccoli the other evening and that brought my mother’s cavatelli with toasted bread crumbs to mind.   Since romanesco broccoli are in season and they were so delicious the other evening, I’ve decided to make them again tonight with cavatelli.   I’ve added some sweet Italian sausage to make the meal a main course.

Pasta with Romanesco Broccoli and Sausage

serves 4

2 – 13-oz. packages of frozen cavatelli or 1 lb. short fat pasta, such as rigatoni

2 bunches romanesco broccoli

1 lb sweet Italian sausage, boiled for approximately 15 minutes, then sliced into 1/4″ slices

1/4 c olive oil

1/2 c white wine

1/2 c chicken broth

salt and pepper to taste

1/2 c seasoned breadcrumbs

pecorino romano for sprinkling

salt and pepper to taste

Cut the broccoli into small florets, boil in plenty of salted water, drain  and set aside.

In a broad skillet on low heat, using half the olive oil, brown garlic slightly with sausage slices.

After about 5 minutes, add in broccoli and turn heat to high.

Add in wine and reduce for a minute.  Add broth and simmer on low for about 5 minutes.

Boil pasta and when it’s about a minute shy of done, add it to the skillet, along with 1/2 cup pasta cooking water.

Top with breadcrumbs, drizzle with remaining olive oil and serve with plenty of grated pecorino.

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