One of the most famous and delicious recipe from the South of Italy.
- 1 lb short pasta
- 7 oz broccoli
- 1 clove of garlic
- 1 pinch chili pepper, sweet
- 5 oz pork sausage, fresh
- 1 salted anchovy
- 3 ½ tablespoons Extra Virgin Olive Oil
- salt and pepper to taste
- 1 ½ oz grated Parmigiano Reggiano cheese
Use a knife to make a hole in the sausage casing and peel it off.
Trim away the leaves and hard part of the stalks of the broccoli, then wash under running water.
Trim the broccoli so that the florets are all the same size.
Bring a large pot of water to a boil.
Add salt and a pinch of baking powder so that the broccoli keep their bright green color.
As soon as the water comes to a boil, add the broccoli and cook for 4 to 5 minutes.
Check to see if the broccoli are done by inserting a knife into the stems.
Once they can be poked easily, drain and rinse quickly in cold water to stop the cooking. Set aside.
Place a pan over medium heat.
Add the olive oil and, once hot, add peeled garlic.
Once the garlic is golden, add the anchovy, previously washed and deboned.
Mix together for a couple of seconds, then add the sausage.
Break it apart with a wooden spoon and cook for 15 minutes, mixing from time to time.
Then add the broccoli.
Adjust the salt and pepper.
Cook for a couple more minutes, then add a pinch of sweet chili pepper and remove from the heat.
In the meantime, cook the pasta in boiling water.
Once al dente, drain the pasta and toss with the sauce.
Sprinkle with grated Parmigiano Reggiano and serve immediately.
Source and picture: Academia Barilla