Ingredients:
500g Penne Rigate Barilla Durum Wheat
1 Napoletana sauce
550g skinless sausage
200g fresh ricotta
1 sprig of rosemary
1 clove of minced garlic
2 broccoli florets
80g grated parmesan
80ml extra virgin olive oil
Salt and black pepper to taste
Preparation mode:
Heat a deep frying pan over high heat. Add a little olive oil and brown the sausage without the skin. Add the rosemary and garlic and sauté well, stirring constantly to break up any larger lumps in the sausage.
Add the tomato sauce and crumbled ricotta and cook over low heat.
In plenty of boiling, salted water, place the pasta to cook. After 5 minutes, add the broccoli florets along with the dough. Drain the pasta and broccoli 3 minutes before the time indicated on the package and add to the sauce with half the parmesan cheese and stir. Transfer to a baking dish and cover with the remaining Parmesan cheese. Bake in a preheated oven at 180ºC for approximately 10 minutes or until golden. Serve immediately.
Yield: 6 servings
