Easiest Way to Prepare Speedy Conchiglie Rigate With Italian Sausage And Broccolini

Hello everybody, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Conchiglie Rigate With Italian Sausage And Broccolini. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have Conchiglie Rigate With Italian Sausage And Broccolini using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Conchiglie Rigate With Italian Sausage And Broccolini:

1. 1 lb Medium Pasta Shells (Conchiglie Rigate)-Or Pasta of Choice
2. 1 lb Mild Italian Sausage
3. 1 lb. Broccolini (Cut Into Bite Sized Pieces)
4. 5 Cloves Garlic (Sliced Thinly)
5. 3-4 Tbsp Olive Oil
6. 1/2-1 tsp Red Pepper Flakes
7. 2/3 Cup Freshly Grated Parmesan (For Garnish)
8. 1/4 Cup Fresh Parsley Chopped (Garnish, Optional)
9. Salt (To Taste)
10. Black Pepper (To Taste)
11. Reserve Pasta Water (For Sauce)

Instructions to make to make Conchiglie Rigate With Italian Sausage And Broccolini

1. Peel and slice Garlic. Wash and prepare Broccolini. Chop off woody ends, Peel off any Leaves, then Cut into Bite Sized pieces. If the stems are thick, Cut them lengthwise, so that they'll cook evenly. Separate Florets and Stems, set aside.
2. Heat a large skillet and 1 - 2 Tbsp Olive Oil over Medium to Medium High Heat. On another burner, Heat a Large Pot of Water on High Heat. Salt Water to taste. Bring to a boil.
3. Add Italian Sausage to the Skillet, and continue to Break it up with a Wooden Spoon as it cooks. Add Pasta to the boiling water. Cook to Al Dente. When the Sausage is browned, add the Sliced Garlic & Red Pepper Flakes. Allow to cook for a few minutes, & then add the Broccolini Stems. Cook until the Stems soften some, then add the Florets. Salt & Pepper Broccolini to taste. Stir frequently, and cook until Broccolini is to your liking. Add more Olive Oil, as needed.
4. Add a bit more Olive Oil, and then stir in 1 or 2 ladles full of Pasta Water, along with the Pasta. Toss and Stir to emulsify the Sauce. Add more Pasta Water as needed. Once the the sauce has thickened and the Pasta has cooked fully, taste for seasoning.
5. Serve, and Garnish with Parmesan and Parsley. Enjoy!

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