Sausage Ragu with Broccoli and Pasta

This recipe was adapted from chef Iacopo Falai who cooks at Falai restaurant in Manhattan. It is a great hearty dish and so colorful with the broccoli. This great dish to serve to guests or just to the family because it is so easy and delicious.

In a large skillet, over medium high heat, cook and break apart:
1/2 pound sweet Italian sausage
1 tablespoon of olive oil

While sausage is browning, in a large pot of salted, boiling water, add:
1/2 pound choice of pasta (cook to “al dente” directions)
During the last 3 minutes of cooking add:
1 bunch of broccoli florets

Once pasta and broccoli are cooked, strain and set aside. Once sausage is cooked, drain fat and:
1 1/2 cup white wine
Cook until most of the wine has evaporated, reduce heat to medium-low then add:
1 cup heavy cream
1 teaspoon cinnamon
salt and pepper to taste

Whisk until combined, then add cooked pasta and broccoli to skillet. Stir until pasta is coated and serve immediately.

Serves 4

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