One Pan Broccoli and Penne

I love this dish because there's no need to boil pasta separately, drain it in the sink and then spend the time getting the pasta to soak up the garlic broccoli oil mixture in the pan. The one pot version results in a creamy, garlic infused dish with spikes of salty Pecorino Romano or parmesan cheese.

Tips:

• For more broccoli and garlic oil infused flavor, slowly cook broccoli and garlic of over low heat to infuse the garlic into the oil and broccoli
• It's preferable to let the sausage get brown, it'll enhance the flavor
• Don't let the garlic brown. That'll make it bitter. Cook on no more than a medium-low heat and be patient as everything partners together over time
• Use an olive oil you'd put on your salad because your going to experience the olive flavor in this dish
• Italian pork sausage can always be used for this dish. Brown it first and then remove some of the drippings before proceeding.
• The pasta and sausage may stick to the bottom a little while everything is cooking. Add water and loosen the bottom. 
• Use any shape pasta but allow longer cooking time for larger pasta shapes
• It's great leftover
• I've eaten this cold for lunch

Recipe:

Makes 2 servings: 455 calories/18g total fat/5g saturated fat/46g carbs/25g protein/4g sugar/4g fiber

1 tablespoon olive oil

2 garlic cloves; peeled, smashed and left whole

2 Italian chicken sausage links; broken into small pieces or put in a blender until small chunks are made

Approximately 3 1/2 cups of water [how much water is used depends on the pan]

1 cup of mini penne [I use Barilla]

3/4 teaspoon salt [start with 1/2 teaspoon salt and build - I like things salty]

2 cups of fresh broccoli florets, in bite sized pieces and their stems cut into 1 inch chunks

1/4 cup of Pecorino Romano or Parmigiana Reggiano cheese

Preheat pan for 5 minutes on medium heat. You want the pan to be mildly hot but not enough to sear the broccoli and garlic. I use dial 3 because I use a cast iron pan that if heated too high gets scalding hot. I let it preheat while I'm smashing the garlic and cutting the broccoli florets into bite sized pieces. Add the broccoli, garlic and chicken sausage and cook until broccoli gets bright green and slightly crisp. Add 1 cup of water and raise heat until it boils. Add pasta and stir. Keep stirring until pasta water is nearly absorbed. Add another cup and stir. Keep adding water as it absorbs. After 6 minutes, test your pasta. If it's not done, add 1/2 cup of water more and continue to boil, stirring constantly to avoid sticking. Test for doneness. Once finished, remove from heat and stir in cheese.