Calamarata recipe with broccoli and sausages of 17-11-2010 [Updated on 29-09-2017]
The other day I gave you the recipe for a refined first course, with a particular and fragrant taste, but today I propose the recipe for a first course of a completely different kind ... broccoli and sausage pasta to be served in the shards after having browned them in the oven, a more homemade recipe I would say. I prepared this first course for my husband and I and we ate in 2 the dose for 4 people licking our mustaches, a nice achievement since until recently we hated broccoli .. now instead .. I would put them everywhere. Well, if you want a super first course for next Sunday, or for when you have guests .. try this recipe for calamarata broccoli and sausages and then let me know;)
How to make calamarata with broccoli and sausages
P.Š. For those who do not know the Calamarata it is a typical Campania pasta shape belonging to the Paccheri family and takes its name from the resemblance to squid rings.
Clean the broccoli by removing the outer leaves and cutting the hardest stems and wash them under running water
Put the broccoli in a pot with water and cook for about 10 minutes from the moment of boiling, then drain and set aside.
Divide the broccoli into florets. In a pan, brown a clove of garlic in the oil, then add the broccoli tops and the crumbled sausage and cook them for a few minutes in a pan.
Season with salt and pepper and deglaze with the white wine.
Meanwhile, cook the pasta in abundant salted water, drain when al dente and pour into a pan with the sauce. Sauté the calamarata, broccoli and sausages in a pan
Transfer the pasta to the earthenware pieces, sprinkle with grated Parmesan cheese and cover with the slices of fontina
Put the broccoli and sausage pasta in the oven to brown for a few minutes, then serve