Spicy Italian Sausage and Broccoli

Spicy Italian Sausage and Broccoli

Toss with traditional or quinoa pasta and serve. 
Quick and comforting weeknight dinner that is very good leftover.

Serves 4 


3/4 pound Spicy Italian Sausage*

1 8-ounce package baby broccoli, cut into 2-inch long pieces

1 fourteen-ounce can whole peeled tomatoes

2 cloves garlic

8-12 oz penne or quinoa pasta


Heat a saucepan over medium high heat. Add the sausage and garlic and saute, breaking up the sausage and allowing it to brown all over. Add the entire can of tomatoes and juices to the pot, breaking up the tomatoes with your hands. Bring to a boil then turn down heat and simmer for at least 20 minutes.

Meanwhile, fill a large pot with water and 1-2 teaspoons kosher salt. Bring to a boil. Prep a large bowl of ice water.

Add broccoli and boil for 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl filled with ice water. Add the pasta to the same pot of water and cook until al dente. When the pasta has about 2 minutes left to cook, drain the baby broccoli and add to the saucepan.

Drain the pasta and add to the sauce, stirring completely. Add freshly grated Grana Padano and serve.

* A note on the sausage: I've been buying the Niman Ranch bulk sausage locally at Plum Market. Whole Foods also carries it sometimes. I like both because they're of the leaner variety.