Sausage Broccoli Pasta

12 oz. bite sized pasta (I used farfalle)

1 c reserved pasta water

1 lb hot sausage 

6 c broccoli florets (cut into 1 inch or smaller pieces)

4 Tbs butter, divided

1 tsp Italian seasonings

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c freshly shredded Parmesan cheese

2 Tbs fresh Italian parsley

Cook pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.  When the pasta is al dente, drain it into a large colander.  DO NOT rinse.

In the same pot, cook and crumble the sausage over medium-high heat.  When the sausage is nearly done cooking, add the broccoli florets and the butter.  When the butter has melted, add the reserved pasta water and the Italian seasonings.  Cook, stirring frequently, until the broccoli is tender crisp.

Add the pasta back into the pot and toss gently to combine.  Sprinkle with salt, pepper, and Parmesan cheese.  Stir and taste, adjusting as needed.

Top with parsley and additional cheese before serving.

From Vegetable Recipes