This isn’t really a “recipe,” I just saw all this stuff in my fridge one night and made pasta. But it’s great. I always make it on a weeknight and it takes me less than 30 minutes. I never knew what to do with left over breakfast sausage, and I finally figured it out. The scene goes like this: I’m talking to my fiancée about the day; he’s vegging on the couch. But by the time the pork is frying, he’s in the kitchen, stealing tastes and grating cheese. This dish all about eyeballing — nothing is exact. But, the more tomatoes, the saucier the pasta. And don’t skimp on the cheese. — Alina Munoz, 30, cofounder of NYC-based restaurant organization Culintro
Recipe by Alina Munoz
1 pound rigatoni
4-5 sweet Italian sausage links, casings removed
2 cloves garlic, minced
1 pint container of grape tomatoes, halved
1-1½ cups of broccoli florets, steamed or blanched*
Red pepper flakes
Fry sausage in olive oil until brown. Throw in garlic and red pepper flakes. Throw in half of grape tomatoes and let cook down (3-4 minutes). Throw in second half of grape tomatoes and broccoli. Douse with olive oil and heat through. Season with salt and pepper. Toss sauce with cooked pasta. Top off with lots of cheese.
*To steam broccoli florets, set them in a steamer tray over boiling water until just tender. To blanch broccoli, cook them in salted boiling water until just tender, then run it under very cold water to stop the cooking.