Creamy Skillet Penne with Sausage and Broccoli
From Cook's Country
We wanted to freshen the flavors of Creamy Skillet Penne with Sausage and Broccoli, an often stodgy pasta dish—and make the cooking and cleanup easier, too. To do this, we used a full pound of Italian sausage for a hearty and meaty dish. Sautéed onion, red bell pepper, garlic, and red pepper flakes bumped up the sauce’s flavor. Toasting the pasta with the vegetables (before adding the liquid) enhanced its nutty flavor. For perfectly cooked broccoli, we waited until the pasta is halfway done cooking, then nestled the broccoli on top, cover the skillet, and steamed the florets until al dente. Fresh basil, a splash of balsamic vinegar, and Parmesan cheese added at the end of cooking rounded out the flavors of our Creamy Skillet Penne with Sausage and Broccoli.
Serves 4 to 6
One large head of broccoli should yield about 8 ounces of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets, or you can package your own at supermarket salad bars.
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