PPN: Sausage, Mushroom and Broccoli Rigatoni

Pasta, pasta, pasta!  Yes, it's that time of week again, my post for this week's Presto Pasta Night.  This week I'm hosting (yeah!) so you still have a few hours to get in your entry if you're interested. 

I came back from Texas with a renewed energy toward cooking healthy (thanks, Frances!) and although our 'fridge was bare, I managed to come up with this gem.  Quick, healthy, and delicious.  Just how I like it.

 

This weekend I plan to stock up on all the veggies I can get my hand on - salads sound so good now that the weather is warmer.  I have some homemade dressings I'd like to try - and some different toppings.  (And of course, to share with you.)  Last night, though, the pasta had to do so I added onions, garlic, mushrooms and broccoli to some turkey sausage.  Add a little olive oil and some diced mozzarella cheese and there you have it.  If you like things a little spicy, add a few shakes of red pepper flakes - I left those out - but they're always good with pasta (and pizza!)

Sausage, Mushroom and Broccoli Rigatoni

• 1 pound turkey sausage (hot or sweet, your choice)
• 1 onion, diced
• 4 cloves garlic, sliced
• 1 bunch broccoli, each florette cut in half
• 8 ounces mushrooms, sliced
• 2 tablespoons olive oil
• 1 box (16 ounces) rigatoni
• 1/2 cup diced mozzarella cheese

1. Place the turkey sausage in a pan covered with water and boil for 5 minutes or until mostly cooked through.  Drain and rinse with cold water to make it easier to handle.  Remove the casing and then slice thinly.  Set aside.
2. Prepare rigatoni as directed on package.  If it finishes before your "sauce" drain and set aside.
3. Heat a pan with 1/2 tablespoon of olive oil and add the onions, garlic and mushrooms.  If it's a little dry, add a little of the pasta water.  Cook until softened and starting to brown.  Add in the broccoli about half way through the cooking time to just cook through.  Remove to a bowl.
4. In the same pan, add in 1 tablespoon olive oil and the cut up sausage.  Cook until browned and cooked through.  Add in the vegetables and a little pasta water and cook until heated through.
5. After the rigatoni is cooked, add it back into the pan you cooked it in and pour the sausage sauce over the top.  Add in 1/2 cup diced mozzarella and stir.  Serve hot.

Make sure to check back tomorrow here for the PPN round up.  I know we have some yummy entries this week!

Comments

[Deb in Hawaii]

Quick and delicious is always good in my book! I like the melty chunks of mozzarella in there. Thanks for hosting PPN in the midst of your crazy week too. ;-)