A wonderfully toothsome pasta recipe with all the right stuff! 

2 tbsp extra virgin olive oil
1/2 cup onion, diced
1 tbsp Garlic olive oil or 2 large cloves garlic, minced
1 package mild Italian sausages (4 to 5), casings removed
1/2 chicken stock 
1 can whole San Marzano tomatoes in puree
1 bunch broccolini, ends trimmed, leaves intact, stalks separated from each other 
500g Casarecce pasta, or substitute fusilli or farfalle
1 tbsp Kosher salt for pasta water, and 1 tsp for sauce 
Freshly grated Parmesan cheese for garnish


Bring large pot of water to a boil. Place pasta in pot and cook according to package directions until al dente. Drain pasta, reserving 1 cup of pasta water. If pasta is done before the sauce, set aside.

Heat both olive oils in a skillet on medium-high. When shimmering add onions (and minced garlic if using). Stir for 2 minutes. Remove membrane from sausages and place broken pieces into skillet. Stir until browned, about 6 minutes. Pour in chicken stock to deglaze pan. Simmer for 1 to 2 minutes. Add canned tomatoes and puree, breaking tomatoes into pieces with your hands. Add 1 tsp salt. Then add broccolini. Bring sauce to a boil, then reduce heat to simmer and cook for 10 minutes, stirring occasionally. 

Stir in pasta and combine well. Add 1/2 cup pasta water. Cook for an additional 5 minutes until sauce is thickened. 

Serve immediately a generous drizzle of robust fresh extra virgin olive oil. Garnish with Parmesan cheese, freshly ground black pepper and fresh Italian parsely.