Oh eM Gee. If you’re a fellow lover of Italian food, this is going to be one of your new favorite recipes.
A few months ago, I visited my friend Nikita for dinner and she made this absolutely incredible dish for us to feast on. It’s so dreamy. The broccoli really absorbs the flavor of the wine and garlic. The spicy sausage packs a punch that is countered by the sweet flavor of the cherry tomatoes and white wine.
This is pretty easy to make and never seems to get old. Since I was introduced to it, I make this several times a month and it never lets me down.
This is the first experience I’ve ever really had cooking with wine; but it makes a huge, delicious difference. It’s even more glorious if you pair your dinner with a glass of it!
This is really putting me in the mood to travel back to Italy. About a month ago, I challenged myself to try to learn Italian by my next trip there (which is happening in August). So much to learn, so little time… Ma non posso aspettare!!
In the meantime, I’ll just keep cooking Italian food and learning lessons on Duolingo (which is seriously the best language app ever; I’ll write a review about it in a couple months).
- 1/2 lb. Italian sausage (ground)
- 1/2 cup grape tomatoes, halved
- 1 1/2 cup broccoli, sliced
- 1 cup asparagus, cut into two inch pieces
- 3 cloves fresh garlic, minced
- 2 (separate) T. olive oil
- 1/3 cup white wine (I used a Pinot Grigio)
- 6 oz. angel hair pasta
- water for boiling pasta
- In a medium sauté pan, add one tablespoon of olive oil and your Italian sausage on low heat. Lid and leave cracked for about 10 minutes, stirring every few minutes.
- In a small pot, begin boiling about 6 cups of water. Add about 1 tsp. of salt and a dash of olive oil to the water. (The salt adds flavor and the olive oil will prevent the noodles from sticking.)
- Once your water has began to boil, add the noodles and turn the heat to medium.
- Once the sausage is fully cooked, remove from the pan and set aside.
- Add the second tablespoon of olive oil to the empty pan along with the cherry tomatoes, broccoli, and asparagus. Sauté on medium heat until the vegetables begin to soften (about 5 minutes).
- Add the ground sausage back with the veggies in the pan along with the white wine and freshly minced garlic.
- Sauté the sausage, veggies, and wine for about five minutes on medium/low heat. Place the lid on the pan and leave cracked.
- Serve over the angel hair pasta.