Impromptu Entertaining: Sausage, Broccoli, Linguini in a Garlic Chili Oil Sauce

Pasta is often my “go-to” when faced with impromptu entertaining (except when entertaining my gluten-free friends).  There are so many things you can do with pasta, and more often than not you can create a dish just by using what you have on hand.  Last night I needed a dish to make.  In the fridge I found sausage, broccoli, and asiago.  In the pantry was linguini, extra virgin olive oil, garlic, chili oil, cracked pepper, and aleppo red pepper flakes.  And in the herb garden I had fresh oregano and basil.  The results was a very simple and elegant meal with friends where I didn’t have to go to the store.  Below is the recipe that I created.  But play around with whatever you have on hand to put your own twist on it!

Sausage, Broccoli, and Linguini in a Garlic Chili Oil Sauce

• 9 ounces dry linguini pasta
• 1 lb Italian sausage
• 1 lb broccoli, cut into florets
• 1/4 cup extra virgin olive oil
• 5-6 garlic cloves, minced
• 1 Tbs fresh oregano, finely chopped
• 1-2 tsp chili oil
• 5 pinches aleppo red pepper flakes
• 1-2 ounces of asiago, grated
• 6 basil leaves, thinly sliced into strips

Using a fork, prick the skins of the sausages.  In a frying pan over medium heat, cook the sausages until lightly browned on all sides and cooked through, roughly 15-20 minutes.
Transfer the sausages to paper towels to drain and cool.  Cut into 3/8 inch rounds.

Meanwhile, in a large pot over high heat, bring the water boil and cook linguini according to the package directions, or until al dente.  Drain and set aside.

Steam cook the broccoli for 10-15 minutes, or until slightly tender (make sure not to overcook).

Put the large pot that you cooked the pasta in back on the stove at low heat.  Add the olive oil, minced garlic, oregano, and chili oil.  Let simmer for a couple minutes; until garlic is cooked through.  Add the pasta and mix to thoroughly coat.  Add sausage rounds and broccoli and mix with pasta.  Then add the red pepper flakes and mix to combine.

Transfer pasta mixture into a large serving bowl.  Top with grated cheese and basil.  Serve.

And don’t forget the wine!! Shown is Santa Ana Eco Cabernet Sauvignon, 2009.