Ingredients:
- ¼ cup extra-virgin olive oil
- 1 pound ground Italian pork sausage
- 1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
- 2 medium yellow bell peppers, cored, seeded and thinly sliced
- 3 cloves garlic, minced
- Salt and pepper
- 1 pound rigatoni
- ½ cup grated Parmesan, plus more for serving
- 2 tablespoons fresh lemon juice
- ½ teaspoon red-pepper flakes
Directions:
1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 5 minutes.
2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir until liquid is slightly thickened, about 2 minutes. Season with salt and pepper.
3. Serve the pasta with additional Parmesan for sprinkling on top.
boymomfoodie.mom 