Sausage and Broccoli Cavatappi
I am leveling up on easy and quick recipes in no small part because WHO HAS TIME TO COOK? There are four nights a week when a kid has to be to an activity so early that I don't even go into the house before heading out for the evening. I just pull into the driveway and grab whichever kid, which means they're making their own dinner lately. While the girls have been pretty happy with their mac-n-cheese life, Alexis has finally started to ask for more ideas.
Ask and ye shall receive, kid.
This sausage and broccoli concoction was actually Mila's idea. She loves broccoli, which I know makes no sense, but here we are. She does. I'm not complaining, that's for sure. It all came together rather perfectly and made for a dinner that everyone was happy with.
Let's see if I can do it twice in a row. (Spoiler alert: I can't.)
Sausage and Broccoli Cavatappi
1 package sausage (we're digging this brand of vegetarian sausages lately), sliced
1 package frozen broccoli florets
1/4 cup olive oil
1 teaspoon red pepper flakes
1 pound cavatappi or other pasta
1/2 cup shredded parmesan
1. Prepare the pasta according to the instructions on the box.
2. In a separate skillet, heat the oil and red pepper flakes and add the sausage. Cook until lightly browned then add the broccoli. Stir occasionally. It's done when you're happy with firmness of the broccoli.
3. Drain the pasta and put it back into the pot. Add the broccoli/sausage and stir.
4. Top with shredded parmesan. Serve with extra red pepper flakes for the spicy lovers in your house.
Recipe
Reader Comments (1)
I make a version of this with potatoes instead of pasta, roasted in the oven with seasonal veggies. Toss in olive oil, add spices of choice. Rosemary is great! Place even layer on cookie sheet lined with foil (easy cleanup) 350* for 40 min or until potatoes are soft. It's yummo and practically cooks itself.