Careme

Instructions

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1. 1.

   Bring 2 liters of water to a boil in a large pot. Meanwhile, cut 1 pound broccoli into small florets; peel the thick stalk and thinly slice its tender center. Thinly slice 3 garlic cloves. Remove the casings from 8 ounces Italian chicken sausage.

2. 2.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 7–9 minutes, breaking it into small pieces, until browned and cooked to 165°F. Do not add salt to the already-seasoned sausage.

3. 3.

   While the sausage cooks, add 2 tablespoons plus 2 1/4 teaspoons Morton kosher salt to the boiling water, then add 6 ounces dry cavatappi. Cook according to the package timing, adding the prepared broccoli for the final 4 minutes. Stir occasionally to keep the broccoli submerged.

4. 4.

   Reduce the skillet heat to medium-low. Add the sliced garlic and 1/4 teaspoon crushed red pepper flakes to the browned sausage. Stir for 1 minute, until fragrant but not browned, then remove the skillet from the heat until the pasta is ready.

5. 5.

   Reserve 1 cup pasta cooking water, then drain the pasta and broccoli. Add them to the skillet with 1/2 cup reserved cooking water. Toss over medium heat for 1–2 minutes, gently crushing a few broccoli pieces to help coat the pasta. If needed, add more reserved water, 1 tablespoon at a time, until glossy.

6. 6.

   Divide between two bowls, spooning the sausage and garlicky broccoli over the cavatappi, and serve immediately.

Want more detail? See the temperature guide.