Here’s my first original recipe that I have added to Mom Uptown! My partnership with Farmland Fresh Dairies has inspired me to get creative, and work some of their magical ingredients into easy, family-friendly meals. This Sausage and Broccoli Pasta with Tomato Bursts is simple enough for a weeknight meal, but offers a colorful medley of big flavors. The key to this pasta is cooking the tomatoes long enough to get that about-to-burst, warm, juicy explosion in your mouth with each bite. Heaven! I hope you like it!
How to make it an A+: I’ve put this together, so obviously it suits my tastes, but I welcome any feedback!
- 1 lb Italian Sausage, casings removed if applicable
- 1.5 Tbsp Olive Oil
- 1 Head Broccoli Florets, diced
- 10 oz Penne Pasta
- 1 Lemon, zested and juiced
- 2 Cloves Garlic, thinly sliced
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Cup Cherry or Grape Tomatoes
- 1 Cup Farmland Fresh Dairies Heavy Cream
- 1 Cup Finely Shredded Parmesan, plus more for serving
Prepare al dente pasta according to package directions.
Cook sausage, breaking up with a spoon, in 1/2 Tbsp of the oil over med-high heat in a large skillet until browned and cooked through. Transfer to a bowl. Do not wipe out skillet.
Add 1/4 cup of water to pan, scraping brown bits, then broccoli and remaining Tbsp of oil. Cook until crisp-tender, about 5 minutes.
Add garlic, lemon zest and juice, salt and pepper, and tomatoes. Cook until tomato skins begin to wrinkle and burst.
Add cream and cheese. Stir until melted and heated through. Add sausage and cooked pasta to the skillet. Combine and serve once heated through. Top with additional parmesan.