One Pot Sausage and Sun Dried Tomato Pasta

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  Italian Pork Sausage(227g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Broccoli(227g)
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  Low Sodium Chicken Broth(480g)
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  Tomatoes, Sun-Dried, Packed In Oil(80g)
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  Rotini Pasta(227g)
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  Pinch of red pepper (optional) ($0.02)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Add the Italian pork sausage and cook 8–10 minutes, breaking it into bite-sized pieces as it cooks, until browned throughout with no pink remaining. Transfer the cooked sausage to a clean bowl, leaving about 1 tablespoon of fat in the skillet.
2. 2Add the fresh garlic and broccoli florets to the skillet and sauté over medium heat for 3–5 minutes, stirring occasionally, until the broccoli turns bright green and is no longer frozen. Transfer to the bowl with the sausage.
3. 3Pour the chicken broth into the skillet over medium-high heat and scrape the bottom with a spoon to dissolve any browned bits. Slice the sun-dried tomatoes into strips and add them to the broth along with the rotini pasta. Stir well, cover with a lid, and bring to a boil.
4. 4Once boiling, give the pasta a quick stir, replace the lid, and reduce heat to low or just above low to maintain a gentle simmer. Cook 7–9 minutes, stirring every 2 minutes, until the pasta is tender and most of the liquid is absorbed. If pasta becomes tender before liquid is absorbed, remove the lid and simmer uncovered for the final 1–2 minutes.
5. 5Return the cooked sausage and broccoli to the skillet and stir to combine. Cook 1 minute over low heat until warmed through.
6. 6Remove from heat and sprinkle the grated Parmesan over the top. Stir gently to incorporate.
7. 7Divide evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.