Pasta with broccoli and sausage. Ever tasted the combination of sausage and broccoli? It is said to be a little’ as the pairing cheese and pears, that is Heavenly, though somewhat’ rustic. In fact today I can confirm that pairing works, all right.
My sauce is made with a sausage mince some cinta senese’ coarse, broccoli Sicilian used are those, I've reduced almost in cream. Pasta? Here I am satisfied and I chose a mixed powerful Gragnano: try the sauce with a different type of pasta in every bite is priceless. Since I had in the house of Piacentinu from Enna (a Sicilian cheese with saffron and pepper, Slow Food), I wanted to try it, but you can safely use the grated pecorino.
The pasta with broccoli and sausage is a dish actually very rich and tasty, I would say a single dish seen containing vegetables, carbohydrates and proteins. Indeed, I think the sausage has needed a vegetable that degrease a little, as for example it happens in RISOTTO PUMPKIN AND SAUSAGE or LASAGNE ARTICHOKE AND SAUSAGE and LASAGNE AUTUMN PUMPKIN AND SAUSAGE. And at this point I wish you good day.
PASTA WITH BROCCOLI AND SAUSAGEPrint This
- 350 grams of powerful mixed Gragnano
- 500 grams of Sicilian broccoli
- 250 grams of sausage
- extra virgin olive oil, to taste
- salt and pepper, to taste
- Chili, to taste
- 60 milliliters of red wine
- one shallot
- a clove of garlic
- Piacentinu ennese or grated pecorino cheese Dop, to taste
Boil the broccoli, after they have been cleaned and washed with care, in salted water for about 15 minutes. Once cooked, drain retaining the cooking water (will serve both to soften the sauce is to cook pasta) and sauté in a pan with extra virgin olive oil, the finely chopped garlic and fresh chilli (mettetene as you see fit, to me this paste like very spicy). Cook, by joining via away some’ of the broccoli cooking water, until they start to unravel.
Remove sausage from casings and become coarse, trying not to reduce it to a pulp. Finely chop the shallot and let it dry in a pan with extra virgin olive oil, then add the sausage and brown evenly. Salt lightly, pepper and deglaze with wine. When the alcohol has evaporated, cover and cook for 15 minutes.
Cook the pasta in a pot with salted water. Drain the pasta al dente and whip with broccoli cream, then add the sausage, joining if you still need some’ of the cooking water. Garnish each plate with a few flakes of Piacentinu Ennese or with a sprinkling of pecorino Dop and serve immediately. Bon appétit!
THE PAIRING: With this recipe we tested in combination with a red wine from Umbria. We chose the “Carbio Rosso Superiore DOC", 2008 vintage, produced by Cantina Colli Amerini (Grifo group agrifood). A structured wine, suitable for aging, we left to rest for a few years in the bottle before use. Thanks to this expedient, the wine has matured and softened the tannins and is definitely more balanced result. We used it in the preparation of the recipe. The nose smells of ripe red fruit with notes of vanilla, the taste is round and round, never aggressive. Perfect with two tasty and decisive ingredients such as sausage and cheese "Piacentinu ennese".