Our good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her and our favorites. It was created at the Last Supper Club restaurant in San Francisco. We've adapted the pasta, broccoli, and sausage ingredients slightly, but have retained most of the original recipe. This is a hugely flavorful and enjoyable pasta, suitable for a dinner party or a typical weeknight. Leftovers are great, so make plenty!
- 3 tablespoons salt
- 3 bunches broccoli, broccolini, or broccoli rabe, about 1 1/2 pounds, coarsely chopped (we use 1/2 broccolini, 1/2 broccoli)
- 12 ounces orecchiette, rotini, or other small pasta (preferably Rustichella or Barilla Plus brands)
- 3 hot Italian sausage links, about 1 pound (we use hot Italian turkey sausage links...and 1 link is enough if you want to make the dish more healthy, though 3 are delicious)
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1 1/2 ounces finely grated Pecorino Romano or Parmesan cheese
- 1/2 lemon
- 1 1/2 tablespoons very crunchy toasted breadcrumbs (optional - we don't add these)
- Bring a large pot of water to a boil with the salt. Add the broccoli and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
- Return the same pot of water to a boil, add the pasta and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
- Split the sausages lengthwise and remove from their casings.
- Heat the olive oil in a skillet over medium heat. Use a high rimmed skillet or a grease cover to reduce splattering. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture, about 5 minutes.
- Add the chicken stock and the pasta. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to add a little extra pasta water until the pasta is soft yet chewy (al dente), making sure not to overcook it. About another 5 minutes overall.
- Finish the pasta by sprinkling on the cheese and the optional breadcrumbs.
- Serve immediately in bowls with small wedges of lemon and extra cheese on the side. You may also want to offer crushed red pepper on the side for those who want additional spice.
|Amount Per Serving||%DV|
|Serving Size 258g|
|Recipe makes 6 servings|
|Calories from Fat 90||51%|
|Total Fat 10.2g||13%|
|Saturated Fat 2.98g||12%|
|Trans Fat 0.0g|
|Total Carbs 14.27g||4%|
|Dietary Fiber 5.1g||17%|