Sausage, Broccoli, and Pesto Pasta

Ingredients

kosher salt

to taste

short-cut brown rice pasta

6 oz

bulk mild Italian pork sausage

1/2 lb

yellow onion diced

1/2 cup

broccoli florets finely chopped

1 1/2 cups

black pepper freshly ground

to taste

garlic minced

2 cloves

Calabrian chiles minced

1/2 tbsp

dried oregano

1/2 tsp

lemon juice freshly squeezed

1 tbsp

whole milk ricotta

1/4 cup

basil pesto store-bought

1/4 cup

lemon zest finely grated

1/2 tbsp

Parmesan cheese freshly grated

3/8 cup

fresh basil chopped

for garnish

pine nuts toasted

1/8 cup

Method

1. 01Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup pasta water and drain.10 min
2. 02In a large skillet over medium-high heat, add sausage and onion. Cook undisturbed 4 minutes until browned.
3. 03Break sausage into crumbles and cook 3 to 4 minutes until no longer pink. Drain excess fat, keeping 2 tbsp in the skillet.
4. 04Reduce heat to medium. Add broccoli, salt, and pepper. Cook undisturbed 2 minutes until slightly softened.
5. 05Add garlic, Calabrian chiles, oregano, and lemon juice. Reduce heat to medium-low and cook, stirring occasionally, until fragrant, about 2 minutes.
6. 06Reduce heat to low. Add cooked pasta, ricotta, pesto, lemon zest, and 1/4 cup pasta water. Stir until ricotta and pesto melt into sauce.
7. 07Add remaining 1/4 cup pasta water if needed for creamier sauce. Stir in Parmesan until melted. Taste and adjust salt.
8. 08Serve in shallow bowls. Top with fresh basil, toasted pine nuts, and extra Parmesan.