This is one of those recipes that I have had marked for a long time but never actually made. And it’s too bad – because it’s really good. And easy! That said, it’s certainly rich so if you’re looking to cut calories, this isn’t the one for you. Making five servings, My Fitness Pal calculates the below at 856 per serving. Maybe you could cut out some of the butter, oil or cheese. Or maybe you just take an extra spin class the week you make this. Yum!
1lb dry pasta (we use gluten free)
1 tbs olive oil
1.25 lbs turkey sausage, with the casing removed
1 clove garlic, minced
1 small onion, diced
1 14.5 oz can low sodium chicken broth
1/4 tsp red pepper flakes
1 bunch of broccoli, cut down to the florets
4 tbs unsalted butter
1 1/2 cups grated parmesan cheese
1/4 tsp black pepper
Heat the oil in a deep saucepan over medium heat. Add the sausage and cook, crumbling it with a wooden spatula, until no trace of pink remains. Spoon off and discard any excess fat. Add the garlic and onions and cook until the onions are translucent. At this point, get the pasta going on the stove – cooking it according to the instructions on the packaging. Add the broth and red pepper flakes to the sausage and bring to a boil. Add the broccoli, cover and cook until tender – around 3 minutes. Stir in the butter and parmesan, stirring to thicken the sauce. Add the drained pasta to the saucepan as well as the pepper (the original recipe suggested salt as well but there is already so much from the cheese, it really isn’t necessary). Toss everything to combine and allow to sit for a while so the pasta can soak up some of the sauce.
Divide evenly amongst the lucky people who are eating this with you and sit back as they praise your handy work.
The original recipe called for broccoli rabe – which I hate – and suggested pork sausage. But the fat content is already so high, I wouldn’t recommend it. It would also be even more rich that way, which I can’t think would be good. Even I have a limit.