Two (one for now...) favorite recipes

I've been wanting to post these recipes for a while, I just haven't gotten around to it. One is a go-to recipe whose ingredients always grace my cupboard and freezer and is too quick and easy to be so rationally tasty. The other takes a bit more devotion but the results are so worth it. I might even call it my favorite dish...ever (and you know how indecisive I am.)

Anyway, I don't have pictures, so use your imagination!

Broccoli and Sausage Cavatelli
adapted from a post on allrecipes.com

NOTE: I've varied this recipe SO much based on taste and what's available, so I'm posting the backbone with some suggestions

1 pound Italian sausage (spicy, mild, chicken, pork, whatever...)
1/2 cup olive oil (or however much looks good when you're working)
4 cloves garlic, minced
1 16 oz. package of pasta (penne, cavatelli, orichetti, bow-tie sounds good too...I'd say stick to pieces not strands)
1 16 oz. package frozen broccoli (or the steam-in-bag variety, or fresh steamed. Also, I like to use a mix of broccoli and cauliflower and most recently I just used broccoflower and it was awesome.)
1/2 tsp. crushed red pepper flakes (more or less)
1/4 cup grated Parmesan.

Bring a large pot of salted water to boil. Cook pasta until your desired level of tenderness and drain.

Meanwhile, fry sausage over medium heat until no longer pink. Drain and reserve (I usually remove the casing and just fry the interior, but I suppose you could keep the casing on and then serve the dish with sausage medallions).

Cut the broccoli in bite-sized pieces and steam as desired (microwave, stovetop steamer...refer to package instructions or until fork-tender)

In the original sausage-frying pan, add the oil and cook the garlic until golden. Add broccoli, sausage, pasta, and pepper flakes. Toss and remove from heat. Add parmesan, toss, and serve (but usually I just eat it out of the pan...)


As it turns out, I've been blessed with another headache, so my poulet marengo recipe will have to wait until next time. Also, we've started homebrewing with a pale ale, cider, and porter in the pipeline. More on that later as well.