Rutini with sausages and broccoli

 A very simple, delicious and filling dish. it's in itself a well balanced meal.

Take a 18 inch long piece of thin Italian style sausage and cut the casing and remove the meat. Cut up broccoli florets small.

In a non stick skillet large enough to hold the pasts, put two tablespoons of good extra virgin olive oil. Add one or two anchovy fillets and in low heat make them liquify. Add two cloves of garlic and a little peperoncino. When the garlic turns brown but is not burned, it has finished flavoring the oil and may me removed. Cut up the sausage meat and place it in the skillet. At this point heat a pot of salted water for the rotini. Once the sausage is brown, add some good white wine and allow the alcohol to evaporate. Add the broccoli and add a ladle of the hot water, cover and cook while stirring. As soon as the water boil put in the rotini and cook then super al dente. Put more pasta water in the skillet, reserve some more water and drain. Add the pasta to the sausage, broccoli mixture in the skillet. Stir and try to flip the pasta from back to front.  The pasta finishes cooking in the mixture. The idea is to create that cremina that Italian are so fond of. Add some of the water if needed. The pasta must not become a soup but it needs some water. Add some more EVO and a dash of black pepper. Turn off the heat. Wait 30 seconds and add some grated parmigiano that will melt into the mixture. If the cheese is added while the heat is on, it will stick to the bottom and burn.

Once on the plate add a dash of  EVO. Since it's uncooked, the oil will release a great aroma.

Buon appetito.