Almost April and this is my first sausage pasta recipe for you? WHAT IS THIS RIFF RAFF.
I have a feeling you’ll forgive me.
And sun-dried tomatoes.
(and the whole sausage and pasta thing I mentioned up there about eight seconds ago.)
This is one of those recipes that takes little to zero brain work. You’ve done it all before. There’s no real mystery, except maybe the sun-dried tomatoes + broccoli. Have you tried that? Oh, honey child.
Also, I’m only 80% sure I spelled orechliwerlweihtet right. I can’t ever remember! That word always stumps me. And even when I look it up to double check I’m like ARE YOU SURE, INTERFLEX?
It doesn’t seem right. Two r’s? Two cc’s? Two hh’s? I DON’T KNOW.
It doesn’t feel right. Never does.
You’re like, you don’t feel right. In the head.
Oh hey, chop that broccoli. You don’t have to get all Halloween on it, just a light chop. Gentle and friendly. It’s okay.
You’ll basically brown your sausage (hot, medium, mild – this is YOUR DAY), and get the broccoli and tomatoes lightly sautéed in der.
In the meantime you’ve boiled the oreworiusdjxchverwtwei, and will just transfer it over with about a cupish of pasta water, to make the sauce. The water + lemon juice + existing pan flavorings extravaganza = you doing the Macarena. I do not lie about this.
Add some parm, a bit of lemon zest, lots of parsley, pinch of salt and…..
Ridic. It’s so perfect. So much flavor. So much pizzazz.
Ohhh you know what, there used to be a little clothing store in my teenage hometown of Hobbs, New Mexico called PIZZAZZ. I never went.
You need to make this. I don’t want to get bossy, but I’m prepared to.
Comforting, well balanced, all the citrus and cheese. GET IN THAT ALREADY.
Like, tonight. ^