Yield: 6 Servings
Ingredients:
- 2 tbsp. olive oil
- 1 lb. mild Italian pork sausage, casing removed
- 3 cloves garlic, chopped
- 1 lb. bow tie pasta
- 3 cups chicken broth
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 4 cups small broccoli florets
- 1/2 cup julienned sun-dried tomatoes, drained of oil
- 1/3 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for serving
- 2 tbsp. fresh lemon juice (from 1 lemon)
Directions:
- Heat a large pot over medium-high heat. Add the oil and sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. Using a slotted spoon, remove the sausage to a plate and set aside.
- Reduce the heat to medium and add the garlic. Cook for 1 minute. Add the pasta, broth, 2 cups of water, oregano, salt and pepper to the pot, and bring to a simmer. Reduce the heat to medium or medium-low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking. Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring halfway through.
- Uncover the pot. Add the sun-dried tomatoes, heavy cream and reserved sausage. Cook until heated through, about 1 minute.
- Remove from the heat and stir in the parmesan and lemon juice.
