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Tortiglioni with Broccoli and Sausage

di Academia Barilla

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Tortiglioni with Broccoli and Sausage
30 minutes


First course

Ingredients for 4 people

1 box tortiglioni pasta
3 cups broccoli
1 clove garlic
1 pinch sweet chili pepper
½ # fresh pork sausage
1 salt-packed anchovy (optional)
4 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
½ cup Parmigiano Reggiano cheese grated
Salt and pepper to taste

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Tortiglioni Rigatoni 12 ¼ ounces

Preparation 10 minutes preparation + 20 minutes cooking
1. Slice the sausage casing with a knife and remove

2. Clean broccoli by removing leaves and hard stems, wash under running water, cut off stems so that florets are all more or less the same size

3. In a pot, heat water and add a pinch of baking soda, if desired, to keep the broccoli bright green (otherwise shock broccoli in ice water after boiling)

4. As soon as the water boils, cook broccoli florets for 4 or 5 minutes, checking for doneness with the tip of a knife (when knife easily pierces thickest part, broccoli is cooked)

5. Drain, reserving cooking water, and briefly shock in cold water to stop the cooking process

6. Set aside

7. Heat oil in a pan over medium heat and sauté peeled garlic

8. Add rinsed, cleaned and boned anchovy and stir for a few seconds

9. Add sausage, breaking it up with a wooden spoon, and cook for 15 minutes, stirring occasionally

10. Add boiled broccoli, season with salt and pepper, and cook for a couple of minutes

11. Sprinkle with a pinch of chili pepper and remove from the heat

12. In the meantime, boil pasta in the broccoli cooking water according to package directions

13. Drain and toss with the prepared sauce

14. Sprinkle with Parmigiano and serve