Friday, July 12, 2013

Spaghetti with Broccoli, Sausage & Hot Peppers

Since we recently started stocking McCauley's Roasted Pepper Relish in the store, I've basically been looking for reasons to put it on everything.  Oh look a random chip...pepper relish.  That last piece of goat cheddar...pepper relish.  Tofutti cream cheese...pepper relish.  Pancakes...okay, well maybe not.  So after one late night at work I decided to just concoct some random pasta dish and of course...toss in the hot pepper relish.  What started out as throwing stuff into a pan to try and use up some Crop Share broccoli turned into one of my all-time favorite pasta dishes.  Good thing I actually measured things out, so I could share the goodness with you all!

Spaghetti with Broccoli, Sausage & Hot Peppers

3 Tbsp olive oil
1 Tbsp garlic, minced
5 turkey sausage links, casings removed and crumbled
1 head of broccoli, chopped
1/4 dry white wine
3 Tbsp McCauley's Roasted Pepper Relish (in store!)
12 oz spaghetti, cooked to package directions

Cook pasta per package directions and meanwhile...

In a medium sized skillet, heat olive oil over medium-high heat.  Add garlic and saute for 1 minute.  Add in turkey sausage, casing removed and crumble as much as possible.  You'll need to break the bits up with your saute spoon as it cooks.  Cook until meat is browned and cooked through.  Stir in chopped broccoli.  Deglaze pan with white wine and stir to scrape any browned bit off of the bottom of the pan.  Stir in pepper relish (can use less to reduce the heat), and cook to heat through, about 1 to 2 minutes.  Remove from heat, add in pasta and toss to evenly coat.  Serve with the rest of that bottle of white wine!

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