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Penne With Sausage, Peppers And Broccoli

shellfish

1 pound Italian sausage
4 cups penne pasta
1 bunch broccoli
2 sweet red peppers; coarsely chopped
1/2 cup grated Parmesan cheese

Squeeze sausage meat out of casings into large skillet; cook over medium heat, mashing to break up, for 6 to 8 minutes or until no longer pink. Transfer to paper towel-lined plate. Meanwhile, in large pot of boiling salted water, cook penne for about 8 minutes or until tender but firm. Reserving 3/4 cup of the cooking water, drain pasta and return to pot. Stir in 1/2 cup of the cooking water; cover and keep warm. Cut florets from broccoli; peel and slice stalks. Add to skillet along with red peppers; cook, stirring, for 1 minute. Stir in remaining pasta water and bring to boil; cover and cook for 4 to 5 minutes or until tender-crisp. Return sausage to pan and warm through. Add to pasta along with 1/4 teaspoon pepper; toss to combine. Serve sprinkled with cheese.

Contributor: Canadian Living - August,1999

Yield: 4 servings

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