Italian Sausage & Broccoli Pasta with Aglio Olio Sauce

Ingredients:

• ½ lb pasta — linguine, spaghetti, penne, or rigatoni

• Aglio Olio Sauce (see recipe)

• 4 cups broccoli florets

• 2–3 Italian sausages, cooked and sliced

• Garlic salt and black pepper, to taste

Instructions:

1. Steam the Broccoli:

   • Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket.

   • Add the broccoli florets, sprinkle lightly with garlic salt and pepper, and cover with a lid.

   • Steam for 4–5 minutes, or until the broccoli is bright green and just tender.

   • Remove from heat and set aside.

2. Cook the Pasta:

   • Bring a large pot of salted water to a rolling boil.

   • Add the pasta and cook according to the package directions until it is firm to the bite but fully cooked—not soft or mushy.

   • Reserve about ½ cup of the pasta cooking water, then drain the pasta but do not rinse.

3. Prepare the Aglio Olio Sauce:

   • Follow your Aglio Olio recipe and keep the sauce warm.

4. Combine Everything:

   • In a large pan or mixing bowl, toss the hot pasta with the Aglio Olio sauce.

   • Add the steamed broccoli and sliced Italian sausage.

   • If the mixture seems dry, add a splash of the reserved pasta water.

5. Season and Serve:

   • Taste and adjust seasoning with salt and pepper if needed.

   • Serve warm and enjoy!