This is a great twist on the classic Bolognese dish and it’s a great way to serve a mixed crowd of pasta and meat lovers. For example, I made this for a couple, one of whom prefers a meat-centered meal (i.e. steak and potatoes), while the other is all about the carbs and cheese. Obviously, this is not vegetarian friendly, but if you are bringing a dish to a potluck meal for friends, it is much easier because it doesn’t require a side vegetable if you are concerned about getting veggies in and the bowl can be popped right in the fridge with some cling film to revisit the next day for lunch. It is hearty enough for cold temps and light enough for the transition to spring (which is supposedly happening). This dish serves 4.

Ingredients:

1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and finely chopped

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

4 garlic cloves, smashed

12 ounces fresh Italian sausage (about 3 links), casings removed

Crushed red pepper flakes

12 ounces orecchiette

3 tablespoons unsalted butter, cut into pieces

1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving

Directions:

First, in a large pot of salted boiling water, cook broccoli for around 3 minutes or until crisp. Transfer the broccoli into a colander and let it cool, saving the pot of water for the pasta. Chop the broccoli into small pieces and set them aside.

Next, heat 2 Tbsp. of oil in a large skillet on medium heat. Meanwhile, cook garlic for about 2 minutes or until it starts to turn golden, remembering to shake the skillet occasionally. Add sausage breaking it up into smaller pieces with a wooden spoon, and add a medium to large amount of red pepper flakes. Cook for 6-8 minutes or until it is browned and cooked through, continuing to break the sausage up with the spoon.

Boil the reserved pot of water and cook pasta for about 9 minutes until it is barely al dente (cook the pasta for 3 minutes less than the package instructs as it will cook more in the skillet).

Meanwhile, pour about ½ cup liquid from the pasta into the skillet and mix it with the sausage and blanched broccoli. Heat the mixture on low, breaking up the sausage even more and stirring often, until the pasta is cooked.

Using a spider or slotted spoon, transfer the pasta to skillet. Next, ladle ½ cup of pasta water into the skillet. Cook for about 4 minutes, until the pasta absorbs most of the liquid and is just al dente, continuing to stir. Add butter, stirring until melted, then put the pasta in a large bowl. Gradually add 1½ oz. of Parmesan, until you have an emulsified sauce.

Top pasta with more Parmesan, red pepper flakes and olive oil and serve.

Recipe courtesy of Bon Appetit.