by merrill
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Photo by Sarah Shatz
1 pound Italian sausage, a mix of hot and sweet Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
3 fat cloves garlic, finely chopped Ask a question about this ingredient
½ cup dry white wine Ask a question about this ingredient
1 cup chicken stock (low sodium) Ask a question about this ingredient
1 pound linguine Ask a question about this ingredient
1 1/2 cups small broccoli florets Ask a question about this ingredient
1 teaspoon chopped thyme leaves Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
¼ cup freshly grated Parmesan, plus more for serving Ask a question about this ingredient
Remove the sausage from its casings and break into small chunks. Heat the olive oil in a wide, heavy pan with high sides over medium-high heat. When it’s smoking, add the sausage and sauté, stirring occasionally, until nicely browned – about 5 minutes. Remove the sausage with a slotted spoon and keep warm on a plate.
Ask a question about this stepReduce the heat to medium and add the garlic to the pan. Cook for a couple of minutes, until the garlic is softened and fragrant (do not burn it). Add the wine and stir to scrape up any brown bits on the bottom of the pan. Reduce the wine by about two thirds, then add the chicken broth and return the sauce to a boil. Reduce until the sauce is dark and somewhat syrupy, 7 to 10 minutes.
Ask a question about this stepWhile the sauce is reducing, bring a large pot of salted water to a boil over high heat. Fill a small saucepan with about ½ an inch of water, salt it generously and set it over high heat. When it begins to boil, add the broccoli and stir once. Cover the pot and cook the broccoli until just barely tender, a minute or two. Drain the broccoli and set aside.
Ask a question about this stepAdd the thyme leaves to the sauce and then remove from the heat while you cook the pasta. Once the water is boiling rapidly, add the linguine and cook until al dente, according to the package directions. Reserve about a cup of the pasta water before draining the pasta. Add the drained pasta to the sauce and set over medium-low heat. Fold gently to distribute, and then add the butter and a little of the pasta water, tossing to coat. Add the reserved sausage, broccoli and Parmesan and toss again gently, adding enough pasta water to make the sauce silky but not watery. Taste for seasoning and add salt if necessary. Serve immediately, passing the Parmesan at the table.
Ask a question about this stepThanks for the delicious and easy recipe. I made it last night with sweet Italian turkey sausage and a couple of handfuls of frozen peas rather than broccoli because that's what I had on hand. Added a few shakes of red pepper flakes for spice.
Just tried the recipe tonight but without white wine. Also, I substituted some ingredients - asparagus and peas - it was delicious!
Still not seeing the fix but I made this last night and it was delicious without it. Serves me right for blindly buying all the ingredients and not reading through the recipe first though, lol. Anyone want some thyme?
Whoops! Fixed it on the blog page but not this page -- should be good now.
Being new to cooking in general, this seemed like an easy enough dish for me to try out - and it was. Fantastic meal - really flavourful. Just a question - where does the thyme come into play? Thanks for sharing!
Just fixed the recipe to include it. Sorry about that!
I made this last Friday and it was delicious. I didn't have broccoli, so I used fennel instead. Was just as good!
Thanks Merrill and welcome back!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
good with rapini too.....