Ingredients
- Kosher salt to taste
- 1 pound short pasta such as fusilli or orecchiette
- 1 head broccoli chopped into florets
- 1 1/2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 pound Italian sausage casings removed
- 1 shallot minced
- 4 garlic cloves minced
- 1/4 teaspoon crushed red pepper flakes optional
- Juice of 1 lemon
- Freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until nearly al dente. In the last 4 to 5 minutes of cooking, add the broccoli. Reserve 1 cup of the pasta water and then drain the pasta and broccoli.
- In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and break it up as it browns. After 3 minutes, mix in the minced shallots, then 2 minutes later, stir in the minced garlic and red pepper flakes; cook until garlic is fragrant and sausage is cooked.
- Add the drained pasta and broccoli to the skillet with the sausage and lemon juice. Toss well, adding reserved pasta water as needed to help combine the flavors. Season with salt and freshly ground black pepper.
- Serve immediately with grated Parmesan cheese and an extra drizzle of olive oil.