What you need,
1 tbsp. olive oil
1 chicken sausage, whatever brand you like
10 Kalamata Olives, pits removed, coarsely chopped
5-6 sundried tomatoes packed in oil, sliced thinly
1 small clove of garlic, minced
1 small bunch broccolini, chopped into 1 inch pieces (about
2 cups)
Black Pepper to taste
Parmesan cheese for topping
Heat a large non-stick skillet over medium high heat with a
tablespoon of olive oil. Remove the casing from the sausage, breaking it into
small chunks and cook until brown and cooked through.
Meanwhile heat a large pot of water over high heat until
boiling.
Add the broccolini to the water and cook for 2 minutes.
Add the olives and sundried tomatoes to the sausage. Cook for 1-2 minutes. Scoop the broccolini out of the water using a
slotted spoon; add it directly to the pan with the sausage. Add the garlic and sauté
for a minute before turning the heat down to medium low.
Add the pasta to the boiling water and cook as directed. When
the pasta is cooked, drain and reserve about ½ cup of the cooking liquid.
Add the cooked pasta to the hot pan and toss to coat. Season
the pasta with pepper and salt if needed. Remember the olives and the sundried
tomatoes are both salty!
If you add a little of the pasta water it will make a lovely
thin sauce.
I added about ¼ cup of Parmesan cheese right to the pan and
stirred to coat.
Serve the pasta right away and top with a little more
cheese, just because!
Jen of My Tiny Oven
