Pasta with sausage and broccoli from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 296) by Samin Nosrat

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Notes about this recipe

  • averythingcooks on March 03, 2021

    This was a great inspiration for a "fridge clean out" dinner for 2! I cut the aromatics in 1/2, used the last of the broccoli (around 9 oz) & the meat from 2 medium heat sausages. The last handful of grape tomatoes also went into the pan with the broccoli. The end of some Boursin went in with the pasta water & parm to form the creamy sauce and since we like more "stuff" than pasta, I used around 4 oz of farfalle. Lastly, I made Thug Kitchen's crunchy panko pasta topping and we both agreed - this a definite repeat.

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