Broccoli Bolognese AKA "Broc Bolo" | Orecchiette with Sausage and Broccoli

Video Description

Broccoli Bolognese AKA "Broc Bolo"; orecchiette with hot Italian sausage and broccoli and whole lot of red pepper flakes! This is a quick and easy weeknight recipe for pasta that is sure to become a regular appearance on your dinner roster. Full recipe below and on Medium @johnstreetkitchen ! https://medium.com/@johnstreetkitchen/orecchiette-broccoli-bolognese-aka-broc-bolo-421f96392115 Ingredients: 1 head of broccoli 1 package or 6 links of hot Italian sausage 1 lb box orecchiette pasta 5 cloves garlic Parmesan & Romano cheese Red pepper flakes (as much or little as you want) Finishing red pepper olive oil (opt.) Method: Add salted water to a large pot on high heat and wait for it to boil. Then cook pasta according to package directions. Reserve about a cup of pasta water before straining. Meanwhile, chop broccoli florets into bite sized pieces; set aside. Cook the sausages on a pan on high heat with a generous amount of olive oil. With your spoon, try to break up the sausage into smaller pieces as well as you can. Add red pepper flakes (opt). Once cooked, remove the sausage from the heat and chop up into bite sized pieces on a cutting board. Use a garlic press to mince the garlic and add it to the left over oil in the pan. Fry until golden. Add the broccoli to the pan and cook until it just turns bright green; we want the broccoli al dente. Add salt and pepper to taste. Add the chopped sausage and grated cheese to the pan and mix until just combined. Combine the pasta and meat sauce in a large pot. Add pasta water to thicken the sauce, add cheese, red pepper flake, salt and pepper to taste. To serve, top with grated cheese and red pepper finishing oil. Enjoy!