How to Cook Pasta
Boiling noodles seems like just about the easiest thing in the world, but there are a few things that I always suggest. Since this Sausage Broccoli Pasta is so simple, you want the pasta to be perfect. The end result was this delicious sausage pasta recipe. It is such a fast recipe, and I know it will become a weeknight favorite with your family. The flavors of garlic, Parmesan, and Italian sausage will win over even the pickiest eater.
Make sure to use enough water. For this dish you want about 8 cups of water. Salt the water. Adding half a teaspoon of kosher salt to the water adds so much to this recipe. Add the pasta only once the water has come to a roaring boil. You want to see really big bubbles. Note the time on the box. Set a timer for how long your pasta should cook. Pull out a noodle as the timer goes off, and test the pasta. It should be al dente or have a little bite left to it.
Why Reserve Pasta Water
Before you drain your pasta water for this Italian sausage pasta, you want to save some of that salty starchy water. It is like liquid gold and just that little half cup pulls this recipe together at the end.
Pasta Type
For this recipe you want to use a short cut pasta. I love the shells in this recipe, as in the original, but of course you could use penne pasta, orecchiette pasta, or bow tie pasta.
Sausage
I like using Italian pork sausage in this recipe, but you could just as easily use turkey sausages to cut back a a little on the fat in the recipe. Add it after sautéing the garlic, just as the recipe is currently written. If it begins to stick, you may need to add a touch more olive oil.
Using Freshly Grated Parmesan Cheese
A key to success for this sausage pasta is using freshly grated Parmesan cheese. While a little more expensive, it is well worth the extra cost. There are so few ingredients in this recipe, that we want to make sure each one is the best. Freshly grated parmesan cheese will add the perfect taste and texture here. However, longer than 30 seconds and your garlic will burn. This adds intense bitterness to your oil and can really ruin a whole dish. What prevents garlic from burning is adding more ingredients after it sautés to absorb the heat of the pan. This is why in quick dishes like this, it’s a good idea to have your other ingredients ready to go. If you should burn your garlic, just start over. You will have wasted some oil and garlic but you will save the rest of your dinner.
Leftovers
Leftovers of this delicious recipe should be kept in the refrigerator in an air tight container for up to four days. I recommend reheating the pasta in skillet with a bit of chicken broth, covered, over low heat until it warms through. As with all recipes, use your best discrimination when it comes to leftovers.
