Prep: 25 min.
Cook: 15 min.
1 lb. penne
1 1/4 cups broccoli florets
3 Tbsp. olive oil
4 links hot or sweet turkey sausage
1 cup chopped jarred roasted red bell peppers
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. hot red pepper flakes
1. Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain well in a colander.
2. In a medium nonstick skillet warm 1 Tbsp. olive oil over medium-high heat. Add sausage and cook, turning frequently, for 10 to 12 minutes, or until well browned and cooked through. Transfer sausage to a cutting board. When cool enough to handle, cut sausage crosswise into 1/2-inch-thick slices.
3. Return pasta and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well; serve hot.
Get saucy. If you prefer more of a sauce, reserve 1 cup of the pasta cooking water before draining the pasta and broccoli. Add the cooking water just a few tablespoons at a time to the pasta when tossing it with the other ingredients.
Add some cheese. To give the dish extra bite, sprinkle grated Parmesan or Romano on top just before serving.
A recipe I got from All You Magazine.