Molly and Adam Make Broccoli Bolognese | From the Test Kitchen | Bon Appétit

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Crushed tomatoes are often less expensive and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

Chop broccoli into chunks.

Boil salted water and add the chopped broccoli to blanch for about 3 minutes until tender.

Remove the broccoli and reserve the water for later use.

In a large pot, heat enough olive oil to coat the bottom over medium heat.

Add garlic to the pot and cook until it starts to brown, then turn off the heat and cover to let it mellow.

Remove the sausage from its casing and add it to the pot with the garlic.

Add a pinch of red pepper flakes to the sausage and brown it, breaking it up as it cooks until it resembles ground beef.

Once the sausage is browned, add the reserved broccoli back to the pot and combine.

Cook the pasta in the same water used for the broccoli until al dente, about 8-10 minutes.

Combine the cooked pasta with the sausage and broccoli mixture, adding some reserved pasta water if needed for consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens