Sausage and Broccoli Skillet

If you're like me, when you think "sausage" you assume sausage patties like you might have for breakfast. While I do enjoy that type of sausage, there are many other varieties that should be considered. Sweet Italian sausage goes very well with pasta, and since October is National Sausage Month as well as National Pasta Month, I offer the following recipe to celebrate both:

Sausage and Broccoli Skillet

Ingredients

1.5 lbs sweet Italian pork sausages, casing removed

1 medium onion, chopped (about 1/2 cup)

2 cloves garlic, minced

One 10.75-oz can condensed cream of broccoli soup

1/2 cup milk

1 bag (about 16 ounces) frozen broccoli cuts

1/2 cup shredded Parmesan cheese

4.5 cups corkscrew-shaped pasta, cooked and drained

Crushed red pepper

Directions
 

1. Cook the sausage in a 6-quart sauce pot over medium-high heat until the sausage is well browned, stirring frequently to break up meat.

2. Reduce the heat to medium. Add the onion and garlic to the sauce pot and cook until tender. Pour off fat.

3. Stir the soup, milk, broccoli and 1/4 cup of the cheese into the sauce pot. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the broccoli is tender, stirring occasionally.

4. Put the pasta in a large serving bowl. Pour the sausage mixture over the pasta. Toss to coat. Sprinkle with the remaining cheese. Serve with red pepper, if desired. Serves 6.