I’ve always really enjoyed pasta lightly tossed with vegetables rather than swimming in sauce. Don’t get me wrong, I do enjoy a heart-warming slice of meaty lasgna from time to time, but when I am in the mood for something quick, flavourful and light, I always opt for simple pasta dishes like this one. I have been meaning to try the combination of a bitter vegetable with sweet sausage (especially since tasting sausage and swiss chard penne at Mario Batali’s Otto in New York), so this is my take on that combination of flavors.

I have been in the process of moving apartments since I’ve been back in Montreal.. so the cooking has been minimal, and with minimal tools. It’s always a nice feeling when good food comes out of your kitchen in minutes, made with few ingredients and requires very little cleanup.

Recipe
For 4

A bunch of broccolini, disregarding the stems
2 sweet Italian sausages, casing removed
1/8 cup of dry white wine
A pinch of chili flakes
6 garlic cloves, crushed and minced
Parmesan cheese to taste
Salt and pepper
Extra virgin olive oil
A good handful of spaghetti

Cook the spaghetti in boiling water following the instructions on the box. Cut the broccolini into bite size pieces and steam for 2-3 minutes until soft. In a pan, add a good drizzle of oilve oil and the garlic. Start up the heat on medium low to gently infuse the flavor of the garlic in the oil without burning the garlic. After about 3 minutes, add the sausage (that has been taken out of its casing) and break up the meat with the back of a wooden spoon. The meat will start to cook and change color. Once the meat has just changed color toss in the broccolini and saute on higher heat. Adjust the seasoning with salt and pepper. Add the white wine and leave to reduce. Drain the pasta (but not excessively as some startch in the cooking water will help the sauce to bind together). Add the pasta to the pan, saute and adjust seasoning. Add the chili flakes, parmesan flakes and serve. Enjoy!