Pasta with Sausage and Broccoli Raab
Instructions:
- If you have homemade stock on hand, use 1 cup without boiling it down. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- 2 cups canned chicken or beef broth
- 2 tablespoons olive oil
- 1 pound Italian sausage, chicken, turkey, or pork, hot or mild, thinly sliced
- 2 garlic cloves, thinly sliced
- 1â„4 cup dry vermouth
- 1â„2 teaspoon grated nutmeg
- 12 ounces broccoli raab (about 2 packed cups), chopped into 1-inch pieces
- 1 pound fresh or 12 ounces dried pasta, cooked and drained
- 2 ounces Parmigiano-Reggiano cheese, grated
- To concentrate its fl avors, place the broth in a medium saucepan set over high heat. Bring it to a boil and cook until reduced to 1 cup, about 4 minutes. Set aside.
- Heat a large skillet over medium heat. Add the olive oil, then the sausage. Cook until golden and somewhat fi rm, about 3 minutes. Drain all but 2 tablespoons of fat from the skillet.
- Return the skillet to medium heat and add the vermouth, scraping up any browned bits on the bottom of the pan. When the sauce comes to a boil, pour in the reduced broth, then add the broccoli raab. Cover and simmer until softened, about 2 minutes.
- Uncover the skillet, add the pasta and cheese, and toss well.
- Fresh: any wide noodle, from fettuccine to pappardelle, Spinach Pasta
- Dried: thicker round or fl at noodles, or shaped spirals like fusilli