I always like to make dinners that include everything I want in a meal in one bowl. Stir fries do this well but I wanted something different. Tonight's dinner satisfied all of my requirements: meat and vegetables, hearty and satisfying with pasta. Spinach tagliatelle with sausage, cherry tomatoes and broccolini is easy to make and satisfies meat eaters and veggie lovers alike. I adapted this recipe from one I found in Cooking with Canada's Best, a cookbook that features recipes from restaurant chefs across Canada.
Sausage and Broccolini Pasta
- 1 T olive oil
- 1-1.5 lb pork or turkey sausage (use turkey or chicken sausage for a lighter version)
- 1 tsp red pepper flake
- 1 small onion, diced
- 2 cloves garlic, diced
- 1 cup white wine
- 1 or 2 packages cherry tomatoes (I used one but would have preferred more tomatoes)
- 1 large bunch broccolini
- 1 T red wine vinegar
- Salt and pepper
- 1/2 lb tagliatelle (spinach flavored or plain)
Remove sausage from casing and break up into the hot oil.
Season meat with red pepper flakes, salt and pepper and brown until the fat has rendered.
Remove the sausage and drain the excess fat from the pan.
Add the onions and garlic and cook for about 5 min, stirring so nothing burns.
Slice the tomatoes in half and add to the pan.
Add the white wine, scraping any bits off the bottom of the pan.
Return the sausage to the pan and let the sauce simmer for 10-15 minutes, uncovered.
Trim the stems from the broccolini and add to the sauce.
Cook for another 5 minutes or so until the broccolini is tender.
Finish the sauce with the vinegar and salt and pepper to taste.
While the sauce is cooking, bring 4-6 quarts of water to a boil. Season with salt and add the pasta, cooking for about 7 minutes or according to the package. Drain the pasta and serve with the sauce immediately. Garnish with grated parmesan and enjoy!
For a printable recipe click here