Trumpets with Hot Italian Sausage and Broccolini
This may be the pasta dish my family is known for. I have vivid memories of driving home from college, with my roommates, and this pasta, along with my parents, greeting us. It’s a simple twist on the classic Italian dish with sausage and broccoli rabe. For me, growing up, broccoli rabe was just too bitter so we substituted broccolini and the dish was perfect. This is a quick two-pot meal that packs a punch of flavor.
This pasta is great topped with toasted garlic breadcrumbs. Just toast half a cup of breadcrumbs with 2 tablespoons of butter, a smashed garlic clove and pinch of salt over medium heat until golden brown!
Trumpets with Sausage + Broccolini
Ingredients
Instructions
- Bring a pot of water to a boil; add a generous amount of salt; the water should taste like the sea. Add the pasta and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1 1/2 cup of the pasta water, then drain. Reserve in medium bowl.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of oil, the sausage, black pepper and crushed red pepper flakes, and cook, breaking the sausage up with a wooden spoon, until brown, about 8 minutes. Use a slotted spoon to transfer the sausage to the bowl.
- Reduce heat to medium, add the additional 2 tablespoons of oil onion, and garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 5 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet. Stir until homogenous. In half cup increments, add the reserved pasta water and continue to cook, stirring, until glossy. Add more pasta water if needed. Add the parmesan, lemon zest and juice. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.
Notes
This pasta is great topped with toasted garlic breadcrumbs. Just toast half a cup of breadcrumbs with 2 tablespoons of butter, a smashed garlic clove and pinch of salt over medium heat until golden brown!
