Orecchiette with Broccoli, Sausage, and Roasted Peppers

Name: Orecchiette with Broccoli, Sausage, and Roasted Peppers
Yield: Serves 4 to 6 as a main dish
Cuisine: Italian
Ingredients: , table salt; 1 pound, orecchiette; 4 ounces, sweet Italian sausage, casing removed; 9 medium cloves, garlic, pressed through garlic press or minced (3 tablespoons); 1 cup, roasted red peppers (8 ounces), cut into 1/2-inch squares; 1/2 teaspoon, ground black pepper; 2 pounds, broccoli, florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces; 1 tablespoon, extra-virgin olive oil; 1 cup, grated Pecorino Romano cheese (2 ounces)

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Appears in Cook's Illustrated November/December 2002

SERVES4 to 6 as a main dish

TIME45 minutes

WHY THIS RECIPE WORKS

Though the norm for pasta and broccoli recipes is overcooked broccoli with underseasoned pasta, we set out to create a dish with crisp, sweet, tender vegetables that married well with the mild wheaty tones and tender texture of pasta. To co...

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