This morning the rain stopped but it's been gray and damp all day. The only good thing about this weather is the mild temperature that allowed me to wear my new coat, rather than my old long black duvet...
Before going out (quite late in the morning) I quickly prepared the sauce for lunch. It really took me fifteen minutes and out I was, walking down to get a nice coffee...This pasta is not typically veronese but I think you might like to know how to prepare an easy, quick, healthy and exquisite pasta.
What you'll need:
- one sausage per person
- 4-5 tbsp of extravirgin olive oil
- 1 clove garlic
- a bit of peperoncino (chilly) - salt (to taste)
Boil or steam the broccoli, until tender, (if you boil them you can add salt in the water) put them aside. In a little saucepan put the oil, the peeled and sliced clove garlic, the sausage in pieces (I used a typical veronese sausage, the "salamella" which is made of various parts of minced pork meat, salt and pepper). Fry it for about ten minutes, until the salamella is perfectly cooked.
Mix the salamella with the broccoli in a big saucepan and, if needed, add a couple of tbsp of boiling salted water where you are cooking the pasta.
Cook pasta "al dente" and then add it to the broccoli and salamella.