Sausage and Broccolini Cavatappi

Cavatappi is the Italian word for corkscrew. This tubular pasta is served in a light garlic parmesan sauce, topped with Italian sausage and broccolini.

Fill a large stock pot with water and bring to a boil over high heat. While you're waiting for the water to boil, brown the sausage in a large skillet over medium heat. Using a wooden spoon or spatula, break up the sausage. When the sausage is almost cooked through, reduce the heat to low. Using a zester or microplane, grate the garlic into the sausage. Saute the garlic and sausage, stirring frequently to ensure that the garlic does not burn.

When the water comes to a boil, you'll want to heavily salt the water. Add the broccolini to the water, and let it cook for about 3 or 4 minutes. You just want to parboil the broccolini. Using a strainer or slotted spoon, remove the broccolini and add it to the sausage.

Drop the pasta into the boiling water, giving it a stir. Cook the pasta for about 9 to 10 minutes, until the pasta is cooked al dente. Turn the heat off. Before straining the pasta, fill a coffee mug with some of the starchy cooking water. About 3/4 to 1 cup or so. Add the cooking liquid in with the sausage and broccolini. This will be the base of your sauce. Add the parmesan cheese and stir to incorporate. Strain the pasta and gently fold it into the sausage mixture.

Serve in a bowl topped with a sprinkle of parmesan and black pepper.

Sausage and Broccolini Pasta

1 pound Italian sausage

3 cloves garlic, grated

2 bunches broccolini, stems removed

1 pound Cavatappi (corkscrew macaroni)

1/2 cup parmesan cheese, grated

salt and pepper

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