Mild Sausage Rotelle with Broccoli
Mild fennel-seasoned pork sausage and pasta wheels make a family-friendly dinner, with September broccoli and a garlicky lemon-rosemary finish for the adult.
- Total time: 35 min
- Servings: 3 servings
- Estimated total cost: $8
- Calories per serving: 610 cal
- Stovetop
Ingredients
-
Kroger® Country Pork Ground Sausage8 oz $3.99
-
De Cecco Rotelle Wheels8 oz $3.29
-
Broccoli crown12 oz $3.49
-
Olive oil1 tablespoon plus 1 teaspoon
-
Fennel seeds1/4 teaspoon
-
Dried oregano1/4 teaspoon
-
Garlic2 cloves $1.29
-
Fresh rosemary leaves1 teaspoon $2.79
-
Lemon1/2 $2.00
-
Fine table salt2 tablespoons plus 3/4 teaspoon, divided
-
Ruffino Lumina Pinot Grigio DOC Delle Venezie Italian White Wine1 bottle (750 ml) $11.99
Instructions
Swipe a step aside or click its number when it’s done.
-
Cut 12 oz broccoli into small florets; peel the tender stem and slice it thinly.
-
Mince 2 garlic cloves and finely chop 1 teaspoon rosemary leaves. Zest and juice 1/2 lemon, keeping the zest and juice together for the adult's broccoli.
-
Bring 2 quarts water to a boil in a pasta pot. Add 2 tablespoons plus 1/4 teaspoon fine table salt, then 8 oz rotelle. Cook according to the package until al dente, then drain. Meanwhile, prepare the sausage and broccoli.
-
Lightly crush 1/4 teaspoon fennel seeds. Heat a large skillet over medium heat and add:
- 1 tablespoon olive oil
- 8 oz ground pork sausage
- 1/4 teaspoon crushed fennel seeds
- 1/4 teaspoon dried oregano
Cook for 7–9 minutes, breaking the sausage into small crumbles, until lightly browned and its largest pieces reach 160°F. Do not add salt to the already-seasoned sausage.
-
Put the prepared broccoli in a saucepan with 1/2 cup water and 1/2 teaspoon fine table salt. Cover and steam over medium-high heat for 5–7 minutes, until tender. Drain well and set aside about one-quarter of the broccoli for each child, leaving half for the adult.
-
Add the drained rotelle and 1/4 cup fresh, unsalted water to the sausage skillet. Toss over medium-low heat for 1–2 minutes until glossy. Set aside two smaller portions for the kids and keep the adult's portion warm.
-
Return the emptied broccoli saucepan to medium-low heat. Add the remaining 1 teaspoon olive oil, the prepared garlic, and the prepared rosemary. Stir for 30–45 seconds until fragrant. Add the adult's broccoli and toss for 1 minute, then remove from the heat and stir in the prepared lemon zest and juice.
-
Plate the kids' simply seasoned sausage rotelle with their broccoli separately. Serve the adult's larger pasta portion topped with the lemon-rosemary broccoli, spooning any aromatic oil from the saucepan over it.
Want more detail? See the temperature guide.
Drink pairing: A crisp Pinot Grigio complements the savory sausage and lemony broccoli; sparkling water suits the whole table.
Wine picks:
- Ruffino Lumina Pinot Grigio DOC Delle Venezie Italian White Wine $11.99 1 bottle (750 ml)
- Erath Pinot Gris Oregon White Wine $9.97 1 bottle (750 ml)
Why it works: The sausage’s fennel and oregano, glossy pasta, and lemon-rosemary broccoli call for a bright, dry white with refreshing acidity. These two offer complementary styles: a crisp Italian option and a more aromatic Oregon Pinot Gris.