Rye Pasta with Broccolini, Italian Sausage, and Lemon
Inspired by Granor Kitchen's very own Kaitlin Williams, this is her broccolini go-to. You can also substitute mushrooms for the sausage if you aren't eating meat.
Ingredients
1 pack Jake's Italian Sausage links, cut into chunks
1 onion, sliced thinly
2 cloves garlic, minced, or 3 stalks green garlic, sliced thinly
2 bunches broccolini, cut into 2 inch long pieces
1/2 cup dry white wine
1 lemon, zest and juice
1 lb rye pasta, boiled to al dente
parmesan or pecorino to finish
Method
- In a large frying pan, heat a glug of olive oil over medium heat and add the sausage
- Allow it to brown and cook through
- Add the onion and garlic with a hefty pinch of salt and allow to sweat
- Add the broccolini and sautee to pick up a little bit of color, about 5 minutes
- Add the white wine to steam the broccolini the rest of the way
- Meanwhile cook the pasta to al dente then drain
- Combine the pasta with the broccolini and sausage mixture
- Add the lemon zest and juice and finish with several gratings of cheese
- Taste and adjust the seasoning as desired and serve immediately
