Garlicky Broccoli and Sausage Penne

While it's not a site I use very often anymore now that I know my way around the kitchen, I like to think that allrecipes.com helped me learn to cook. Several years back when I began really cooking, I loved using their ingredients search because I could punch in the random things I had on hand and find ways to make them into a delicious dinner. I still get a daily email from them, which I almost always delete without reading, but the other day one caught my eye.

Broccoli and sausage? Not a combo I would've ever thought to use, so decided to check out the recipe. It used a lot of oil, which I won't do, and frozen broccoli, which I don't care for, but I liked the concept. I had broccoli to use up and turkey sausage in the freezer, so I decided to make my own version that night. I didn't follow their recipe at all, just borrowed the the idea, and it really was a great dish. Garlicky, flavorful and easy- besides the pot to cook the pasta in, it's a one pan meal that comes together quickly. Sage loves light non-tomato based sauces, especially in the warmer months, and so do I, so this was a clear winner in our house.

Garlicky Broccoli and Sausage Penne

inspired by allrecipes.com

1 3/4 cup uncooked multi-grain-penne
olive oil mister or cooking spray
3 sweet Italian turkey sausage links
1 tbsp olive oil
2 chopped green onions, white and light green parts only
4 cloves garlic, minced
4 broccoli crowns, trimmed into small florets (a little over 5 cups)
4 oz sliced button mushrooms
1/2 cup chicken stock
1/4 tsp crushed red pepper (or more if you want it spicy)
kosher salt and fresh ground pepper
fresh grated Parmesan, for serving

Cook pasta according to package directions. Set aside.

Heat a large skillet over medium heat. Mist pan with olive oil or cooking spray and add sausage. Brown sausage on all sides, about 6 minutes and remove from pan. Slice into 1/3 inch rounds and set aside. (Sausage will not be cooked through.)

Add the tbsp of oil to the pan, gently scrape up any sausage parts stock to pan. Add green onions and saute for 2 minutes. Add garlic and heat until fragrant, about 1 minute.

Add broccoli florets to pan and cook for 2 minutes. Add mushrooms and saute for another 2 minutes. Add sliced sausage, stock, crushed red pepper, and salt and pepper. Use stock to deglaze pan if needed. Cover, reduce heat and simmer until broccoli is tender crisp and sausage is cooked through, about 5 minutes.

Toss sausage and vegetables with cooked pasta. Serve with parmesan.