Macaroni with Sausage and Broccoli

Grandma Alfieri would make this simple pasta dish, which showcases the family’s Italian sausage recipe.

6 qt water, or whatever amount you like to use to cook one pound of pasta

2 Tbsp extra-virgin olive oil, or enough to coat frying pan

1 lb medium-sized shell-type macaroni (e.g., De Cecco Conchigliette or Gnocchi)

1.5 lb broccoli florets

1.5 lb Mama Alfieri’s Italian Sausage (5 links, casings removed)

 

1.     Boil water and then add the broccoli florets. Partially cook them for 5 minutes. Leave the broccoli in the water when you add the macaroni shells to the water. Some family members like to remove the broccoli part-way through, but our immediate family prefers a more amalgamated texture. Cook the macaroni for the time recommended on the package.

2.   As the water is coming to a boil, heat a frying pan coated with extra-virgin olive oil and sauté the ground sausage. Make sure you cook the meat through. (If you use a meat thermometer, the USDA recommends cooking ground pork to an internal temperature of 160F.)

3.   Once the macaroni is nearly done, remove about one-half cup of the cooking water and set aside. At the end of the recommended cooking time, drain the pasta and broccoli in a colander.

4.   In a large serving bowl, mix the macaroni, the broccoli, the sausage, and the reserved cooking water.

 

Do not add cheese or salt—this dish should be flavorful enough without them.