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SERVES:
6

INGREDIENTS:

one pound box penne pasta
approx. 3 bunches broccoli with stalks
4 large links Italian sausage (hot is good)
olive oil for browning sliced sausage
1 medium onion, peeled and thinly chopped
3 large cloves garlic, peeled and minced
28-ounce can crushed tomatoes
approx. 1/3 cup water

sliced pitted Kalamata olives for garnish (optional but good)
grated parmesan cheese for garnish

PROCEDURE:

Get an extra large pot of water going for cooking the penne and eventually cooking the broccoli florets and then use another large heavy bottomed pan to start browning up 4 sliced links of Italian sausage in a little olive oil.

You'll also need to peel and thinly chop a medium onion and mince 2-3 large cloves of garlic....and then peel the broccoli stalks and slice them crosswise into 3/4-inch thick pieces.

Once the sausage is lightly browned, add a little more oil if you think it needs it and add the onion, garlic and sliced broccoli stalks and cook those until the onion has softened up.

You'll also need to cut the broccoli crowns into small florets and, once the onion has softened up, add one 28-ounce can crushed tomatoes and add a little splash of water to thin that out a bit......and bring it up to a simmer.

Once the marinara is simmering along, add the 1-pound box of penne to the boiling water.......and cook that until it is almost al dente.....and then add the broccoli florets and cook those until they're tender crisp.......drain the pasta and broccoli and add that to the pot with the marinara....toss to combine and it is time to eat.

Serve it up in individual bowls with grated parmesan cheese and sliced kalamata olives if you like!

HINTS:

Use your judgment for the amount of broccoli you use...there is no set amount.