Circa 1994: I think I first made this for a church potluck. It makes a nice, fairly simple family meal. Either the broccoli or the sun dried tomato can be eliminated or increased as desired. (hint: double the tomatoes)<\/p>\n
Note: 30-Apr-25. Been a long time since I last made this and I didn’t read the hint. I have now doubled the tomato qty in the recipe.<\/p>\n
Bring a large pot of water<\/strong> to a boil over high heat. Meanwhile, heat the oil<\/strong> in a large frying pan over medium-high heat until shimmering. Add the sausage<\/strong> and cook, breaking up the meat<\/strong> into smaller pieces with a wooden spoon, until it\u2019s no longer pink and is starting to brown, about 6 to 8 minutes. Remove with a slotted spoon to a large bowl and set aside.<\/p>\n Reduce the heat to medium, add the onions,<\/strong> and season with salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until the onions<\/strong> have softened and are just starting to brown, about 5 minutes. Add the sun dried tomatoes<\/strong> and cook for 2 more minutes. Remove the onions<\/strong> and tomatoes<\/strong> to the bowl with the sausage.<\/strong><\/p>\n When the water<\/strong> is boiling, salt<\/strong> the water<\/strong> and add the broccoli.<\/strong> Cook until crisp-tender, about 2 minutes. Using a slotted spoon or spider, transfer the broccoli<\/strong> to the bowl with the sausage.<\/strong><\/p>\n Return the water<\/strong> to a boil, add the pasta.<\/strong> Cook according to the package directions until just al dente. Reserve 1\u00bd<\/span> cup of the pasta<\/strong>\u00a0water,<\/strong> drain, and return the pasta<\/strong> to the pot; set aside.<\/p>\n Add all the ingredients<\/strong> from the bowl to the pasta,<\/strong> add the cream,<\/strong> and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 2 to 3 minutes. Taste and season with salt<\/strong> and pepper<\/strong> as needed.<\/p>\n Serve immediately, passing more Parmesan<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Scott Nowell Circa 1994: I think I first made this for a church potluck. It makes a nice, fairly simple family meal. Either the broccoli or the sun dried tomato can be eliminated or increased as desired. (hint: double the tomatoes) Note: 30-Apr-25. Been a long time since I last made this and I didn’t read the hint. I have now doubled the tomato qty in the recipe. 1TBS olive oil 1lb uncooked sweet or mild Italian…<\/p>\n
\nAdd the measured Parmesan<\/strong> and stir. Add reserved pasta water<\/strong> as needed, and stir to combine.<\/p>\n