As we move toward fall, this delicious recipe embellishes a fabulous Italian sausage pasta dish with a touch of summer sweet corn, spinach, and broccoli. You won’t want to change a thing; it’s perfect!1 Let's get right to the recipe:
lb ground sweet Italian sausage
1 Tablespoon fennel seeds
1-2 Tablespoons olive oil (optional if needed)
1 Tablespoon dried red pepper flakes (optional)
3 cups chopped yellow onion (about half of a giant onion)
2-3 large garlic cloves, minced
2/3 cup white wine or 1 cup chicken broth
2 Tablespoons arrowroot powder mixed with 3 Tablespoons cold water
Kernels cut from 1 large ear of sweet corn
3 cups fresh spinach leaves, roughly chopped
4 cups fresh broccoli florets
1 cup Locatelli cheese, grated
1 cup Parmigiano Reggiano cheese, grated
1 cup chopped fresh sweet basil
1 lb Rummo pasta
Water for cooking pasta, salted
Prep your ingredients as described above. Line them up in the order you’ll be using them. You don’t want anything overcooking while you stop to locate, chop, or measure another item.
Fill a large cooking pot with warm water and generously salt it with about 3 tablespoons of salt, setting the pot on a back burner, ready to cook the pasta after you start your sauce.
Put a very large frying pan over medium-high heat. Put the Italian sausage in the pan, sprinkle the tablespoon of fennel seeds in and stir regularly until the meat is nicely browned, taking care that it doesn’t scorch on the bottom of the pan (if the bottom of the pan accidentally starts to get too dark brown, like it’s trying to scorch, drizzle some of your broth or wine in and scrape it clean with a sharp spatula, and turn your heat down a little). Remove the browned sausage from the pan and set it aside, covered, to keep warm. Turn on the other burner to start getting the salted water ready for the pasta while you prepare the rest of the steps for the sauce. As soon as you see the pasta water is boiling, put the pasta in and keep an eye on it, draining it as soon as it’s ready, so it doesn’t overcook.
If your sausage has left some fat in the pan, remove all but 1-2 tablespoons and cook your onion in it. If there is no fat left in the pan, add 1-2 tablespoons olive oil to cook the onions in. Stir the onions as they cook until they are soft, but not brown. Add the Tablespoon of red pepper flakes if you’re using them and the minced garlic and continue stirring until fragrant. Add the white wine or chicken broth to deglaze the pan, scraping up all the brown bits from the pan into your sauce. Pour the arrowroot/water mixture over the onion mixture and add the browned sausage back into the pan. Top it with corn, spinach, broccoli and cover the pan with a lid until the broccoli is just crisp-tender. Be really careful not to overcook the broccoli, take the lid off as soon as it’s ready so it doesn’t keep cooking.
Serve the sauce over the pasta and top with grated cheeses and sweet basil. This meal is delicious paired with a red wine such as Pinot Noir, Nebbiolo, or a lighter Sangiovese.
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