Macaroni with Sausage and Broccoli

Grandma Alfieri would make this simple pasta dish, which showcases the family’s Italian sausage recipe.

6 qt water, or whatever amount you like to use to cook one pound of pasta

2 Tbsp extra-virgin olive oil, or enough to coat frying pan

1 lb medium-sized shell-type macaroni (e.g., De Cecco Conchigliette or Gnocchi)

1.5 lb broccoli florets (it is much better to use florets from fresh broccoli heads, not florets from a bag)

1.5 lb Mama Alfieri’s Italian Sausage (6 links, casings removed)

 

1.     Boil water and then add the broccoli florets. Partially cook them for 5 minutes. Leave the broccoli in the water when you add the macaroni shells to the water. Some family members like to remove the broccoli part-way through, but our immediate family prefers a more amalgamated texture. Cook the macaroni for the time recommended on the package.

2.   As the water is coming to a boil, heat a frying pan coated with extra-virgin olive oil and sauté the ground sausage. Make sure you cook the meat through. (If you use a meat thermometer, the USDA recommends cooking ground pork to an internal temperature of 160F or 71C.)

3.   Once the macaroni is nearly done, remove about one-half cup of the cooking water and set aside. At the end of the recommended cooking time, drain the pasta and broccoli in a colander.

4.   In a large serving bowl, mix the macaroni, the broccoli, the sausage, and the reserved cooking water.

 

Do not add cheese or salt—this dish should be flavorful enough without them.