PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 3 tbsp. olive oil
  • 1 tsp. peperoncini or your own homemade hot peppers
  • 2 whole garlic cloves
  • 3 Stefano’s fennel italian sausages, meat removed from casings
  • Florets from a medium broccoli
  • 10 pieces of semi-dried tomatoes, diced
  • 454 g of Stefano’s Farfalle

PREPARATION:

  1. Bring a large pot of salted water to a boil.
  2. Add the broccoli florets and cook for 5 minutes, removing with a slotted spoon.
  3. Save the water for cooking the pasta.
  4. In a 28 cm sauteuse Julienne Granit, heat olive oil over medium heat.
  5. Add garlic and pepperoncini and cook for about 3 minutes.
  6. Add the sausage meat and cook, crumbling, until the meat is cooked.
  7. Add broccoli and sun-dried tomato pieces, reduce temperature.
  8. Cook pasta according to package instructions.
  9. Using a slotted spoon, transfer the pasta to the pan (it is important to save the pasta cooking water).
  10. Mix well and remove garlic cloves.
  11. Add more cooking water if the mixture is too dry.