Spicy Sausage and Broccoli Pasta

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  Olive oil(30g)

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

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  Garlic(240g)
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  Red pepper flakes(3g)
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  Italian Pork Sausage(227g)
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  Broccoli(454g)
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  Pasta, Farfalle (Bow Tie), White, Dry(454g)
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  Cheese, Gouda, Smoked(57g)
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  Cheese, Italian Blend, Shredded(57g)
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  Salt (To Taste, $0.05)
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  Black Pepper (To Taste, $0.05)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the farfalle and cook 7–10 minutes over medium-high heat, stirring occasionally, until al dente (pasta should be tender but still have a slight firmness when bitten). Drain in a colander and set aside.
2. 2While the pasta cooks, mince the fresh garlic. Heat the olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. 3Add the minced garlic and red pepper flakes to the skillet. Sauté 1–2 minutes over medium heat, stirring constantly, until fragrant but garlic is not browned.
4. 4Squeeze the Italian pork sausage out of its casing directly into the skillet. Break it into small pieces with a spatula and cook 5–7 minutes over medium-high heat, stirring frequently, until no longer pink and cooked through (internal temperature reaches 160°F).
5. 5Add the broccoli florets to the skillet and sauté 3–5 minutes over medium heat, stirring occasionally, until tender-crisp and bright green. Do not overcook or broccoli will turn olive green and become mushy.
6. 6Remove the skillet from heat. Add the cooked farfalle to the sausage and broccoli mixture. Stir until pasta is evenly coated with the garlic and oil. Season with salt and cracked pepper to taste.
7. 7Sprinkle the smoked Gouda and Italian blend cheese over the pasta. Stir until cheese begins to melt and distribute throughout.
8. 8Divide the pasta evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.