So glad you asked. Why, let me tell you.
You make this incredible recipe!
First, a side note: For me, dinner is an (unfortunately) aggravating process in my daily routine. It happens right at the time of day when my 2-year-old loses her mind, my 6-month-old loses his ability to function independent of my hip, and my 28-year-old arrives home ready to "socialize." Plus, I'm tired, cranky, and hungry while I'm trying to fix it. So, quick and easy are my main considerations in recipe choice. However, I do appreciate good food, and my bank account (and my husband) appreciate inexpensive food. Healthy food is important to us too, but sometimes you just need buttery noodles. Hence, this dinner menu:
Noodles with Sausage, Sage, and Roasted Garlic AND Roasted Broccoli
First, the noodles: (UH-mazing)
- 1 package of egg noodles (we use Ronzoni Smart Taste, and they taste great, even without yolks :-) )
- 2 TBS butter, divided
- 1/4 cup olive oil
- 8 garlic cloves, peeled, thinly sliced (okay, so this takes a little while, but it is SO worth it!)
- 2 TBS finely chopped fresh sage (it turns out okay without this, but the sage does add some nice flavor)
- 1 lb. sweet Italian turkey sausages, casings removed (I buy a package of 5 from Jennie-O, use 3, and save the other 2 for sausage sandwiches later in the week)
- 1/4 tsp dried crushed red pepper
- 1 cup grated Asiago cheese (anything you have on hand works; I use a shredded Italian blend to save time)
Cook pasta according to package directions and drain.
Meanwhile, melt 1 TBS of butter with the oil in a large, heavy skillet over medium heat. Add garlic slices and saute until light golden. Using slotted spoon, transfer garlic to bowl.
Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and saute until browned and crisp in spots, breaking up with fork, about 8 minutes.
Add pasta and remaining 1 TBS butter to skillet. Toss pasta with sausage mixture, add red pepper, and season to taste with salt and pepper (I usually omit the salt and pepper). Transfer to a large bowl (or leave it in the skillet if you want fewer dishes!) and top with crispy garlic and grated cheese.
Now, for the broccoli:
- 1 1/2 lbs. broccoli, stalks trimmed to 2 inches below crowns (I sometimes use frozen; if I use fresh, it usually ends up being 3 or 4 heads (?). You just need enough to cover your baking sheet once or twice)
- 3 TBS olive oil
- 1 cup grated Asiago cheese (once again, whatever you have or like is fine, and I use the shredded Italian variety. Also - pay attention here, you won't hear me say this EVER - I think less cheese is better in this recipe)
Preheat oven to 450 degrees. Cut each crown of broccoli into small pieces. Place broccoli in large bowl and toss with olive oil. Transfer broccoli to large rimmed baking sheet. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes (watch carefully - the broccoli can go from good to burnt in no time!). Return broccoli to bowl and toss with cheese. Prepare to be amazed at how much broccoli you (and your kids, if applicable) can eat.
Recipes are adapted from the March 2008 issue of Bon Appetit.