Orecchiette Pasta with Sausage, Broccolini, and Roasted Red Peppers

SERVES 4

GLUTEN-FREE IF MODIFIED · DAIRY-FREE IF MODIFIED

Total time: 25 minutes

It really doesn’t get much easier than whipping up a big batch of pasta on a weeknight to feed a family. It gets dinner on the table with little effort, and always fills all the tummies! I love orecchiette pasta, or “little ear” noodles, because the little nooks and crannies catch all the flavors of a sauce. Pairing it with bold Italian sausage, earthy broccolini, and subtly sweet roasted red peppers makes for a fantastic pasta night.

• 1 tablespoon extra virgin olive oil
• 1 pound hot or mild Italian sausage, removed from casing
• 1 large shallot, finely diced (¼ cup)
• 2 heads broccolini, ends trimmed and cut into ½-inch chunks
• 2 garlic cloves, very thinly sliced
• 1 cup pasta water, reserved from the orecchiette
• 1 pound orecchiette pasta (use brown rice pasta for gluten-free option), cooked according to the package instructions
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup jarred roasted red bell peppers, drained and diced
• Grated zest of 1 lemon (1 tablespoon)
• 2 tablespoons fresh lemon juice (1 lemon)
• Freshly shaved Parmesan cheese, for serving (optional)

In a large high-sided skillet, heat the olive oil over medium-high heat. Add the sausage and shallot and cook, breaking up the meat with the back of a spoon, until the meat is cooked through and browned, about 7 minutes.

Reduce the heat to medium and add the broccolini and garlic. Cook, stirring occasionally, until the broccolini is tender, 4 to 5 minutes.

Pour the reserved pasta water into the skillet and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Season with the salt and pepper.

Add the cooked pasta, roasted red peppers, lemon zest, and lemon juice to the pan and toss to combine. Cook to warm the red peppers, about 2 minutes.

Taste and adjust the seasoning with more salt and pepper if necessary, and serve with a sprinkling of Parmesan cheese, if desired.