Farfalle with Sausage and Roasted Broccoli

Ingredients

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Broccoli

  Flower clusters, raw

  2 ½ cup flowerets or 178g

• Italian sausage

  Pork, raw

  2 link, raw or 200g

• Italian sausage

  Pork, raw

  2 link, raw or 200g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Plus Farfalle Pasta

  Barilla

  16 oz or 454g

• Parmesan cheese

  Grated

  ¼ cup or 25g

Directions

1. Preheat the oven to 375F.
2. Cook the broccoli: In a medium bowl, toss 3 tablespoons of the olive oil with the broccoli. Season with salt. Arrange the florets in a single layer on a baking sheet and put it in the oven. Roast until the broccoli is browned on the edges and almost slightly crispy, 15 to 18 minutes. Remove from the oven and set aside.
3. Cook the sausage: Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Breaking them into small pieces as they fall into the skillet, add both kinds of sausage. Cook, stirring from time to time, until the sausage browns, 8 to 10 minutes. Add the white wine and oregano, and simmer over medium heat until the wine cooks down, 5 to 8 minutes. Taste for seasoning.
4. Meanwhile, cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and add ½ cup salt. The pasta water should taste like seawater. Add the farfalle to the boiling water and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until it is al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Drain the pasta in a colander, reserving about 1 cup of the pasta water in case you need it to adjust the sauce.
5. Finish the dish: Add the broccoli and pasta to the sausage in the skillet, and sprinkle with half of the reserved pasta water and the remaining 1 tablespoon olive oil. Stir with a wooden spoon to blend. Taste for seasoning. Sprinkle with the Parmigiano-Reggiano. Add more pasta water if needed to create a sauce that lightly coats the pasta. Serve immediately.