April 8, 2016
Tantillo California Extra Virgin Olive Oil
1-3 Garlic cloves- sliced thin
One large stalk broccoli- cut into bite size pieces
2 cups chopped Roma tomatoes
2 to 4 links cooked sausages; cut into chunks- pork or chicken flavor
1 cup Chicken stock
Penne Rigate Pasta
Sea salt, pepper and hot red pepper to taste
1Blanch the broccoli in boiling water. Remove the broccoli, reserve the water.
2Add a teaspoon of sea salt to water, return to a boil and add pasta.
3Cook according to package directions. In the meantime, in a sauté pan, add Tantillo California Extra Virgin Olive Oil over med/high heat.
4Add garlic for 1 to 2 minutes. Add the Roma tomatoes, blanched broccoli and sausages.
5Season with salt, pepper and hot red pepper. Add chicken stock.
6When pasta is cooked, drain and add to the tomato mixture.
7Heat for 1 minute and serve. Bon Appetito!
**Courtesy of Stephanie and Tony’s Table
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