What's for dinner

This recipe is my one of my favorite pasta meals, and is reasonably doable on a weeknight. I first made it when Abbott was an infant, while we were living in San Francisco. (The recipe was published by Cook's Illustrated in November 2002, when Abbott was 3 months old.)

Orecchiette with Broccoli, Sausage, and Roasted Peppers
adapted from Cook's Illustrated 11/2002

To roast the peppers: Cut them into 4 pieces, remove the cores and seeds, place on a foil lined baking sheet, skin side up, and broil for 15-20 minutes, until the skin is charred (I use 2 peppers for this recipe). Put the peppers in a bowl with plastic wrap over the top for several minutes to steam, then rub the skins off with a paper towel. I recommend roasting the peppers before putting the water on to boil for the pasta.

Begin cooking the broccoli immediately after putting the pasta into boiling water. When cut into small pieces, the broccoli takes only a few minutes to cook through.

Serves 4 to 6 as a main dish

1 pound orecchiette
1 pound sweet Italian sausage, casings removed
3 medium cloves garlic, pressed through garlic press or minced
1 cup roasted red peppers (8 ounces), cut into 1/2-inch squares
1/2 teaspoon ground black pepper
2 pounds broccoli, florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces
1 tablespoon extra-virgin olive oil
1 cup grated Pecorino Romano cheese (2 ounces)

Bring 4 quarts of water to a rolling boil. Add 1 tablespoon salt and pasta, stir to separate, and cook until just done. Drain and return to stockpot.

While pasta is cooking, cook the sausage in a nonstick skillet over medium-high heat, breaking it into small pieces with a spoon, until browned, about 5 minutes. Stir in the garlic, roasted peppers, 1/2 teaspoon salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes. Increase heat to high; add the broccoli and 1/2 cup water, then cover and cook until the broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer.

Add broccoli mixture, oil, and cheese to the pasta in the stockpot; toss to combine. Serve immediately.