Pasta with broccoli, sausage, olive oil and pink pepper flakes is a household favourite that I are likely to make when cooler climate units in — which has all of a sudden occurred in Paris after a few heat months that glided by in a flash. We had a hailstorm yesterday and in a single day the temperature dipped to 6º C (43º F). It’s sufficient to ship you scrambling for a heat quilt and a bottle of hearty pink, which works properly with this spicy, garlic-infused dish.
Fusilli aux brocolis et saucisses / Pasta with broccoli and sausage
Preparation is tremendous easy. You slice up and fry the sausage, chop the broccoli into bite-sized flowerets, boil the pasta — including the broccoli in direction of the tip, drain and toss in a sauce of olive oil, garlic and crushed cayenne or pink pepper flakes. High with freshly grated parmesan — et voilà. A one-dish meal in 20 minutes or much less.
The recipe could also be made with any type of pasta. I selected fusilli this time as a result of the sauce clings properly to the little spirals. Generally I make it with spaghetti or with conchiglie rigate (shells). As Italian sausage isn’t that simple to seek out in Paris, I usually use an identical French selection referred to as saucisse de Toulouse. What it lacks is Italian spicing — however you are able to do that your self by combining the sausage meat with some fennel seed and herbs.
To make extra of a meal of it, a stunning Italian-style starter in autumn can be nation ham with contemporary figs. One other risk is ‘Salade de l’ambassadeur‘, a salad with bresaola and late summer season fruit (which obtained its identify from the one who gave me the recipe, the previous French ambassador to Poland!). Vegetarian starters that marry properly embody burrata with mesclun and hazelnuts, roasted eggplant salad and salad with garlic and croutons. And by the best way, a veggie model of this dish is simple — simply omit the sausage.
If you happen to’re serving this pasta to visitors and want to add a dessert, I’d suggest tiramisu, which isn’t solely in style but in addition enjoyable to make. Or you might serve a contemporary fig tart, a walnut tart or — why not? — a basic French apple tart. Any of those choices would make a effective coda to a comforting meal as, after the thrill of summer season, we head right into a cooler, darker season…
Comfortable cooking.
