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Sausage and Peppers Pasta With Broccoli
By Kay Chun · cooking.nytimes.com
4 servings
30 min
A one-pan pasta with browned Italian sausage, sautéed broccoli and peppers, finished with Parmesan and lemon.
| 1 pound sweet Italian pork sausage, casings removed | Brown sausage, breaking up meat | Combine pasta, sausage, vegetables, Parmesan, lemon & pepper flakes, stir 2 min |
| 2 tablespoons extra-virgin olive oil (for the sausage) | ||
| 1 pound broccoli, cut into 1½-inch florets (about 4 cups) | Sauté broccoli, peppers & garlic until softened, 8 min | |
| 2 medium yellow bell peppers (12 ounces / 340 g), cored, seeded and thinly sliced | ||
| 3 cloves garlic, thinly sliced | ||
| Kosher salt and pepper | ||
| 1 pound / 450 g rigatoni | Cook pasta al dente, reserve 1 cup water | |
| 1 cup / 240 ml pasta cooking water, reserved | ||
| 2 tablespoons extra-virgin olive oil (for the vegetables) | ||
| ½ cup / 50 g grated Parmesan, plus more for serving | ||
| 2 tablespoons fresh lemon juice | ||
| ½ teaspoon red-pepper flakes |
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