Italian Sausage and Penne

Name: Italian Sausage and Penne
Yield: 4 portions
Cuisine: Italy
Ingredients: 3 tablespoons chopped fresh fennel ferns (optional); Freshly ground black pepper, to taste; ¼ cup freshly grated Parmesan cheese; 12 ounces penne; ½ teaspoon fennel seeds; ¾ teaspoon salt; 1 pound sweet and/or hot Italian sausages; 4 cups broccoli florets, cut in both small and large pieces; 4 cloves garlic, slivered; 1 pound sweet and/or hot Italian sausages; 5 tablespoons olive oil

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Broccoli florets and hot and sweet Italian sausages make a wonderful sauce for these hearty pasta quills. Sausage and penne is a traditional combination in Lucca and Siena, where the pork is very good. There they add a little tomato and cream to the sauce at the last moment.

Ingredients

5 tablespoons olive oil
4 cloves garlic, slivered
1 poun

Europe
Italy
Pasta
Mediterranean

Method

Heat 1 tablespoon of the oil in a large skillet. Add the garlic, and sauté over medium heat until it is golden and crisp, 3 to 5 minutes. Remove the garlic with a slotted spoon. Set it aside.
Remove 2 of the sausages from their casing and crumble the meat. Cut the remaining sausages into thirds. Add all the sausage to the same skillet, and cook over medium heat