Pasta Peperonata with Sausage and Broccoli

PASTA PEPERONATA WITH SAUSAGE AND BROCCOLI

This recipe for Pasta Peperonata with Sausage and Broccoli is a complete meal that can be prepared using only one pot and one pan.

Serves 4 to 6

1	pound sweet Italian sausage, casings removed and crumbled
2	red bell peppers, seeds removed and sliced
2	yellow bell peppers, seeds removed and sliced
½	large red onion, peeled and thinly sliced
	Kosher salt and freshly ground black pepper
1	pound ziti, or other short pasta
1	pound broccoli, trimmed and cut into bite-size pieces
3	tablespoons balsamic vinegar
8	cloves garlic, peeled and minced
¼	teaspoon crushed red pepper flakes
½	cup Parmesan cheese, finely grated, plus more for garnish
¼	cup Mascarpone cheese
¼	cup fresh flat-leaf parsley, coarsely chopped
	Extra-virgin olive oil, for drizzling

In a large skillet set over medium heat, cook the sausage, stirring often, until well browned and cooked through, 5 to 8 minutes. With a slotted spoon, remove the sausage from the pan and set aside. Pour off all but 1 tablespoon of the sausage drippings and return the skillet to the heat. Toss in the bell peppers and onion. Season with salt and black pepper. Then, cover the skillet and cook, stirring occasionally, until the peppers are very soft, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Following the package instructions, cook the pasta in the boiling water. During the last 6 minutes of cooking, add the broccoli to the pot of boiling pasta. Continue to cook until the pasta is al dente and the broccoli is just tender. Remove from the heat and drain, reserving ½ cup of the cooking liquid.

Add the vinegar, garlic, and crushed red pepper flakes to the skillet of peppers and onions. Cook an additional minute. Remove the skillet from the heat and stir in the Parmesan, Mascarpone, and parsley. Toss in the reserved pasta and broccoli mixture, as well as the sausage. If necessary, pour in some of the reserved cooking liquid to thin the sauce. Then, season with salt and black pepper, and garnish with a drizzle of olive oil and more Parmesan.