PENNE WITH SAUSAGE, BROCCOLI AND RICOTTA
Ingredients
1 head broccoli, cut into florets -
about 1 pound (can use frozen, thawed and microwaved)
12-16 oz penne or other short pasta
1/3 cup olive oil
1 pound Italian sausage
2 cups diced plum tomatoes
1 cup or so ricotta cheese
Salt and pepper
1 cup toasted bread crumbs mixed with 1/4 cup grated Parmesan
Instructions
Bring a large pot of water to a boi, add salt and then the pasta. When it’s almost done, add the fresh broccoli and cook just until pasta is all dente and broccoli is tender but still bright green. Meanwhile, heat oil in skillet, crumble sausage into the pan and cook until done. Reduce heat to a simmer, add tomatoes and cook until warmed through. Season with S&P. Drain pasta and broccoli and toss with the sauce. Add the ricotta and stil until cheese is creamy but still in small pieces. Divide among bowls and top each with a generous spoonful of breadcrumbs/cheese mixture.