What's For Dinner: Pasta with Broccoli and Chorizo

This past hunting season, D opted to have most of his antelope made into breakfast sausage and chorizo. Meaning -- we have a freezer full of sausage, so it's about time we started to use it up! For tonight's dinner we looked to Giada again, this time using her Everyday Italian cookbook recipe for orecchiette with broccoli rabe (or in our case, casarecce with broccoli florets). This recipe can easily be made into a vegetarian dish by replacing the sausage with soy crumbles.

Pasta with Broccoli and Chorizo

makes 2 servings

2 cups pasta

pinch salt

1/2 lb chorizo sausage

1 clove garlic, minced

pinch red pepper flakes

1. Bring a pot of water to a boil. Once the water is boiling, add a pinch of salt and the pasta. Cook according to the manufacturer's instructions.

2. In a medium skillet, brown the chorizo (about 5 minutes). Add the minced garlic and red pepper flakes, stir until fragrant (about 30 seconds).

3. Once the pasta is cooked to al dente, remove the pasta from the water (reserve 1 C of the pasta water) and add the pasta to the sausage mixture. Stir to combine.

4. Add water as needed to moisten the pasta. Finish the dish by stirring in the parmesan cheese.

5. Serve immediately.