I have nothing to say so let's get down to the recipe!
Everyone loves a good one-pot meal, right? Well this is one pot plus one bowl. Is that cheating?
I hope not.
The broccolini called for here is sometimes called "baby broccoli" be sure not to grab broccoli rabe because while delicious it takes an extra step of blanching to get rid of it's bitter bite. Broccolini has got less crunch, is more tender and has bigger fluffier florets.
If you're anything like me you're sick of paying for lunch five days a week and this recipe will spice up your lunch repertoire for at least 3 days. I'm not sure it lasted that long for me because I could not stop eating it.
Grabbed everything I needed for this at Trader Joe's so you can actually eat a home cooked meal after you pick up your cookie butter and pancake bread.
2 tbsp neutral oil
1 packed cup grape tomatoes
2 packs baby broccoli trimmed of stems (about 3 cups)
3 cloves garlic + 3 cloves garlic, minced
1 lb sweet pork sausage, removed from casing and crumbled
1 tsp red pepper flakes (adjustable to your heat preference, this is mild)
1 tsp white pepper
1 tbsp flour
1 cup chicken stock
2 cups spinach, rough chopped
1/2 lb mezzi rigatini pasta
1/2 cup basil, hand torn
1/4 cup pasta water
salt to taste
parmesan cheese to finish
Boil pasta according to package directions, reserve 1/4 cup pasta water before draining.
In a large heavy bottom pot over medium-high heat oil. Add cherry tomatoes, sprinkle generously with salt and blister until the skins of the tomatoes burst about, 10-12 minutes. Remove softened tomatoes into a bowl.
Trim broccolini of long stems and add to pan with 3 cloves minced garlic and a sprinkle of salt. Cook broccolini and garlic 3-5 minutes until bright green but not soft, remove broccolini and garlic into the same bowl with tomatoes.
Slice casing of each sausage, remove and discard. Crumble sausage with your hands or mash with a fork to separate. In the same hot oil add the sausage to the pan and brown, this doesn't need baby sitting but give it a turn every few minutes until all sides are well browned and cooked through, about 12-15 minutes. Add pepper flakes, white pepper, remaining garlic and stir to combine, follow your nose and don't not to brown the garlic, 2-3 minutes.
Add flour to the browned sausage crumbles, stir well and allow flour to cook for a minute or two before adding chicken stock. Bring the chicken stock to a gentle simmer, the flour will gently thicken the mixture. Add chopped spinach, broccolini, tomatoes and cooked pasta. Stir to combine. If the pasta looks like it has absorbed too much of the sauce add a bit of the reserved pasta water a little at a time until it reaches the needed consistently. Top with parmesan and basil, serve with buttery bread.
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