Penne with Sausage, Broccoli, Ricotta, and Toasted Bread Crumbs

Name: Penne with Sausage, Broccoli, Ricotta, and Toasted Bread Crumbs
Yield: Serves 4
Cuisine: Italy
Ingredients: ¾ pound fennel-garlic sausage mixture (see note); 2 cups diced plum tomatoes (you may use part tomato sauce); ⅓ cup mild olive oil; ¾ cup fresh ricotta cheese; freshly ground pepper; 1 pound penne, rigatoni or shells; 1 large head broccoli cut into florets (about 2 cups); 1 cup Toasted Bread Crumbs; Salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

The textures of this Sicilian pasta are wonderful: creamy ricotta, chewy sausage, tender broccoli, and the crunch of toasted bread crumbs. It also is a complete meal with meat protein, greens, dairy, and double starch (pasta and bread).

Ingredients

Salt
1 large head broccoli cut into florets (about 2 cups)
1 pound

Europe
Italy
Main course
Mediterranean

Method

Procedure

Bring a large pot of salted water to a boil. Add the broccoli and cook until tender but still firm. 4 to 5 minutes. Remove with a slotted spoon or strainer and refresh in cold water. Set aside. Return the water to a boil. Add the pasta and cook until al dente.

Meanwhile, heat the olive oil in a large sauté pan or skillet over high heat. Crumble the sausage (or you ma