Joyce Goldstein

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

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

top 1000Back to Square One: Old-World Food in a New-World Kitchen

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

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