Orecchiette with Broccoli, Sausage, and Roasted Peppers

Name: Orecchiette with Broccoli, Sausage, and Roasted Peppers
Cuisine: Europe, Italian
Ingredients: , table salt; 1 pound, orecchiette; 4 ounces, sweet Italian sausage, casing removed; 9 medium cloves, garlic, pressed through garlic press or minced (3 tablespoons); 1 cup, roasted red peppers (8 ounces), cut into 1/2-inch squares; 1/2 teaspoon, ground black pepper; 2 pounds, broccoli, florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces; 1 tablespoon, extra-virgin olive oil; 1 cup, grated Pecorino Romano cheese (2 ounces)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Vegetables
Pork
Pasta
Weeknight

Appears in Cook's Illustrated November/December 2002

We set out to rescue this classic Italian pairing and avoid the inevitable bowl of lackluster, overcooked broccoli married to under seasoned pasta.

SERVES 4 to 6 as a main dish

TIME 45 minutes

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