Rotini with Broccoli and Chicken Sausage
Yields 3 servings
8 oz short pasta like rotini or penne
4 links flavored chicken sausage, sliced into rounds (I used spinach, fontina, and roasted garlic)
2 cups broccoli, chopped into florets
1/2 onion, chopped
3/4 cup chicken broth
1/4 cup grated Parmesan cheese
1 tsp crushed red pepper
Salt and pepper
- Heat a large pot of salted water over medium-high heat for the pasta. When it reaches a rapid boil, put pasta into the water.
- In a large skillet, heat the sausage over medium heat, flipping until lightly browned. Add onion, sauteeing until translucent. Add broth, scraping up anything stuck to the pan. Turn down the heat when the broth comes to a boil.
- For the last few minutes of the pasta cooking time, add the broccoli, cooking until they turn a vibrant green. Drain broccoli and pasta in a colander.
- Toss the pasta with the sausage mixture, red pepper, and Parmesan cheese to coat. Serve warm.