I'm not really sure if the roots of this recipe are truly Italian. I do know that the original recipe was from a family with Italian roots. I have to say, this is one of the world's simplest recipe and I especially love that there's really no right way to make it; it's all personal preference.
Italian Broccoli Pasta
~1 lb pasta (I used 13.5 oz whole wheat penne)
~1 lb broccoli, chopped into bite sized pieces (depends on how much you like broccoli; we love it)
~1/2 head of red/purple cabbage
1/2-1lb sausage (again, it depends on how much you like meat)
1/3-1/2 cup olive oil
5-8 cloves of garlic, minced (we are garlic lovers)
1-2 t. red pepper flakes (how spicy do you like your food?)
salt and ground black pepper to taste
parmesan cheese to taste (if you want it)
1. Bring the water to a boil, cook pasta.
2. Steam the cabbage and broccoli until it's as tender as you like it. I like mine with a little crunch, rather than just mush (the noodles are already mushy, we need some variety!).
3. Brown and crumble the sausage. Drain the grease. (I think chicken would also be yummy in this dish)
4. Put the oil in a sauce pan or frying pan, add the garlic and red pepper, cook on low for about 10 minutes. (note: do NOT heat the oil first and then add the garlic, or the garlic will fry and burn.) You can use a colander/sieve to separate the oil from the garlic/red pepper after this, or just leave together (which I usually do, to avoid having another dish to wash). Basically, you're just making garlic/red pepper infused olive oil.
5. Combine the above ingredients. Top with some freshly grated parmesan cheese (we've had it both ways, and of course it tastes better with it, but it's also fine without).
This isn't an especially flavorful dish, but it's a simple, fun, colorful, and inoffensive dish to make (unless you've got a vegetable hater in the family). As Jesse put it, "You know, this isn't one of my favorite meals, but I can't stop eating it!"
Jesse also said that it looked like a fake, plastic-y dish because the broccoli and cabbage were so bright and colorful. Isn't it sad when we think only food colorings make things colorful? Fruits and vegetables are so beautiful. The cabbage wasn't in the original recipe. I added that because a) we had it and needed to use it and b) I love to eat colorful foods!
Italian Broccoli Pasta
~1 lb pasta (I used 13.5 oz whole wheat penne)
~1 lb broccoli, chopped into bite sized pieces (depends on how much you like broccoli; we love it)
~1/2 head of red/purple cabbage
1/2-1lb sausage (again, it depends on how much you like meat)
1/3-1/2 cup olive oil
5-8 cloves of garlic, minced (we are garlic lovers)
1-2 t. red pepper flakes (how spicy do you like your food?)
salt and ground black pepper to taste
parmesan cheese to taste (if you want it)
1. Bring the water to a boil, cook pasta.
2. Steam the cabbage and broccoli until it's as tender as you like it. I like mine with a little crunch, rather than just mush (the noodles are already mushy, we need some variety!).
3. Brown and crumble the sausage. Drain the grease. (I think chicken would also be yummy in this dish)
4. Put the oil in a sauce pan or frying pan, add the garlic and red pepper, cook on low for about 10 minutes. (note: do NOT heat the oil first and then add the garlic, or the garlic will fry and burn.) You can use a colander/sieve to separate the oil from the garlic/red pepper after this, or just leave together (which I usually do, to avoid having another dish to wash). Basically, you're just making garlic/red pepper infused olive oil.
5. Combine the above ingredients. Top with some freshly grated parmesan cheese (we've had it both ways, and of course it tastes better with it, but it's also fine without).
This isn't an especially flavorful dish, but it's a simple, fun, colorful, and inoffensive dish to make (unless you've got a vegetable hater in the family). As Jesse put it, "You know, this isn't one of my favorite meals, but I can't stop eating it!"
Jesse also said that it looked like a fake, plastic-y dish because the broccoli and cabbage were so bright and colorful. Isn't it sad when we think only food colorings make things colorful? Fruits and vegetables are so beautiful. The cabbage wasn't in the original recipe. I added that because a) we had it and needed to use it and b) I love to eat colorful foods!
No comments:
Post a Comment