Molise-Style Pork Sausage Penne
with Broccoli, Parmesan & Chili Flakes
In this Southern Italian classic hailing from the Molise region, six ingredients come together to make a delizioso one-bowl meal in a quick 20 minutes. You’ll combine browned Italian sausage and garlic with al dente penne and tender-crisp green broccoli. Drizzle with olive oil for a glossy, full-bodied sauce, then sprinkle generously with Parmesan and finish with chili flakes for a pleasant kick.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Broccoli
3 clove
Garlic
9 ounce
Italian Pork Sausage Mix
6 ounce
Penne Pasta
(Contains Wheat)
6 tablespoon
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
3 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.
• Remove sausage* from casing if necessary; discard casing. • Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add garlic and cook, stirring, until fragrant, 30-60 seconds. Remove from heat.
• Once water is boiling, add Colavita penne to pot. Cook, stirring occasionally, 6 minutes. • Add broccoli and cook, stirring occasionally, until broccoli is bright green and pasta is al dente, 3-5 minutes more. Drain.
• Return pan with sausage mixture to medium-low heat. Add drained penne and broccoli and 3 TBSP olive oil (6 TBSP for 4 servings) and toss until everything is coated in a glossy sauce. (TIP: Add an additional drizzle of olive oil if needed.) Taste and season with salt and pepper. • Divide pasta between shallow bowls. Sprinkle with Parmesan and as many chili flakes as you like. Serve.
Pork Sausage is fully cooked when internal temperature reaches 160°.
