PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...

Pasta with Sausage, Broccoli, Asparagus, Mushrooms... image

Provided by Christine Bettiga

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

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3 tablespoons olive oil
1 lb hot Italian sausage, removed from casing
4 cloves garlic, thickly sliced
12 -15 cherry tomatoes, cut in half
6 shallots, diced with greens
1/2 lb broccoli, cut into florets,stems peeled
1/2 lb asparagus, peeled from 1 inch below the tips if the spears are large,cut into 1 inch pieces
8 ounces fresh sliced mushrooms
1 red bell pepper, sliced
1/2 teaspoon salt
fresh ground black pepper
fresh diced basil
fresh oregano
1/3 cup white wine
red pepper flakes
1 cup chicken stock
1 package rigatoni pasta or 1 package penne pasta
3 tablespoons freshly grated pecorino romano cheese or 3 tablespoons parmigiano-reggiano cheese

Steps:

Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
Transfer the sausage with a slotted spoon to a bowl and set aside.
Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
(If you like it spicy, add more red pepper flakes)!
Cook over medium heat for 3 minutes, stirring to mix well.
Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
Add broccoli, tomatoes, asparagus and mushrooms at this time.
Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
If you have too much liquid, thicken with the corn starch, not enough add water.
Serve immediately with freshly grated cheese.