Sausage and Broccoli Linguine

Ingredients

Linguine

12 ounces

Italian sausage

1 pound, casings removed

Broccoli

2 cups, cut into florets

Garlic

4 cloves, minced

Olive oil

3 tablespoons

Parmesan cheese

1/2 cup, grated

Red pepper flakes

1/2 teaspoon, or to taste

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and reserve about 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the crumbled Italian sausage and cook, stirring occasionally, until browned and no longer pink, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
4. Add the broccoli florets to the skillet, cover, and cook for about 5 minutes, until the broccoli is tender yet vibrant in color, stirring occasionally.
5. Season the mixture with red pepper flakes, salt, and black pepper to taste.
6. Add the cooked linguine to the skillet, tossing everything together. If the dish seems dry, add a splash of the reserved pasta water to achieve the desired consistency.
7. Remove from heat and sprinkle the grated Parmesan cheese over the top before serving. Toss gently to combine.