Several people have asked for the recipe of one of my favorite dishes. I substitute chicken broth for wine and usually omit the tomatoes, but here is the original super delicious recipe.
2 Tb olive oil
1 lb chicken Italian sausage, removed from casing
4 garlic cloves, thickly sliced
1 lb broccoli, cut into florets, stems diced
2 Tb chopped sun-dried tomatoes (not oil-packed)
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red papper flakes
1/4 C white wine
2 C chicken stock
1 lb pasta — penne or rigatoni
3 Tb freshly grated Parmigiano Reggiano cheese
Heat oil in large sauté pan on medium heat. Cook the sausage for 3 minutes or until lightly browned. Transfer to a bowl and set aside.
Add the garlic, broccoli, tomatoes, salt, pepper and red pepper flakes to the same pan and cook over medium heat for 3 minutes, mixing well. Add cooked sausage and wine, stirring to scrape up any brown bits from bottom of pan. Add chicken stock and bring to a boil. Reduce heat, cover pan with lid slightly ajar and simmer 30 minutes.
Just before the sauce is done, cook pasta until al dente (almost tender). Drain well and return to pot. Add sauce and cook over medium heat for 3 minutes until most of the sauce is absorbed. Remove from heat, add cheese and mix well. I like to sprinkle a little more cheese on top of each serving. Serves 4 to 6. Enjoy!