Gemelli Pasta with Sausage and Broccolini

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  • 1 pound Lilly’s Fresh Gemelli or Fresh Cavatelli
  • 1 bunch broccolini, chopped into 2-inch pieces
  • 2 tbsp. extra virgin olive oil
  • 2 shallots, sliced
  • 5 cloves garlic, sliced
  • 2 links (about 4 oz. each) hot Italian sausage, casings removed
  • 1 cup chicken stock
  • 1/2 cup grated Parmesan or pecorino-Romano cheese, plus more for serving

How to Make It

  1. Blanch broccolini in boiling water until just tender (3 to 5 minutes); drain and put into ice bath.
  2. Cook fresh pasta in boiling salted water for 6 to 8 minutes or until desired texture; drain and set aside, reserving 1/2 cup pasta cooking water.
  3. While pasta is cooking, heat olive oil over medium heat; add shallots and garlic and sauté until softened slightly and beginning to brown.
  4. Add sausage to pan and break up into pieces; sauté until cooked through. Add chicken stock and broccolini to pan and simmer until pasta is cooked.
  5. Stir cooked, drained pasta into sauce; cook over low heat, stirring frequently, until sauce is thickened and ingredients are well incorporated (2-3 minutes). Turn off heat and stir in grated cheese.
  6. Season with salt and pepper and divide into 4 bowls; serve with more grated cheese if desired.

Servings: 4

Pairing suggestions:

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