RECIPE MAGIC!

CASARECCE PASTA

A wonderfully toothsome pasta recipe with all the right stuff! Casarecce with Sausage + Broccolini is the kind of pasta that knows exactly what it’s doing. The twisted shape is built to catch sauce, the sausage brings depth and savoury richness, and the broccolini cuts through with a clean, green bitterness that keeps everything in balance. It’s generous without being heavy, deeply satisfying without feeling ceremonial. This is pasta for a table that’s hungry, relaxed, and ready to eat well on the very first day of the year.

INGREDIENTS:
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

DIRECTIONS:

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.