| BROCCOLI AND SAUSAGE WITH SHELLS |
| 2 TBSP OLIVE OIL 1/2 PD SPICY SAUSAGE REMOVED FROM SKINS AND CRUMBLED 2 CLOVES GARLIC, FINELY CHOPPED 1 TSP RED PEPPER FLAKES 1 HEAD OF BROCCOLI, CUT INTO FLORELETS 3/4 CUP CHICKEN STOCK 12 OZ COOKED SMALL PASTA SHELLS SALT AND PEPPER 4 THIN SLICES WHITE BREAD, TOASTED AND DICED 1/2 CUP GRATED PARMESEAN CHEESE Heat oil in a large non-stick skillet over medium heat. Add sausage and garlic, cook sausage till sausage is no longer pink. Stir in pepper flakes and broccoli florets. Pour in chicken stock, bring to a simmer and cover. Cook until broccoli is barely tender, about 1 minute Remove lid and stir in pasta, toss to coat it. Season with salt and paper. Serve warm, garnished with toasted bread cubes and parmesean cheese. Yeilds 4 servings. |
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