Serves 4 (with yummy, delicious leftovers for lunch)
OK, let me remind my four readers of how insane, bat-shit crazy Rachael Ray is. This cookbook, Express Lane Meals, is divided into three sections: Meals for the Exhausted (for the nights when you are most likely to call in take-out), Meals for the Not Too Tired (that involve some chopping, but little attention) and "Bring It On!" (for the days you are really in the mood to cook.) This meal was in the "Meals for the Exhausted" section. Rachael Ray is CRAZY! It seriously took about an hour and a half to prepare. Thankfully, I had handed this recipe over to my mother-in-law, Barb, who cooked dinner while Chris and I painted.
Salt
1 lb penne pasta (we used 1/2 of this, and still had leftovers)
1 cup ricotta cheese
zest and juice of 1 lemon
freshly ground black pepper
1 pound sweet Italian sausage (I think you could use ground sausage just as easily)
1 head broccoli, cut into florets
1 medium onion, chopped
4 garlic cloves, chopped
1 & 1/2 cups chicken stock
1/2 cup flat-leaf parsley, chopped
1/2 cup grated Parmigiano-Reggiano cheese
1. Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. (Note: you will need to use about 1/2 cup of the pasta water later.)
2. In a small mixing bowl, combine the ricotta cheese, lemon zest, salt and freshly ground black pepper (to taste). Let sit, and come to room temperature.
3. Preheat a large skillet over medium-high heat. Add the sausage and break up with a spoon into bite-sized pieces. Cook the meat until brown, about 4 to 5 minutes. Remove to a paper towel-lined plate. Return the skillet to heat and add the broccoli and chopped onion to the pan. Season with salt and pepper, and let the broccoli brown a bit before stirring, about 2 minutes. Add the garlic and continue to cook for 2 minutes more. Add the sausage back to the skillet along with the chicken stock.
4. Drain the pasta, reserving about 1/2 cup of pasta water. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley and pasta to the sausage mixture. Toss to combine and simmer 1 minute. Turn the heat off, add the grated cheese, tossing to combine.
5. To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of four shallow bowls and bury it with hot pasta. Serve with extra grated cheese.
Results: I appreciated the effort from Barb, because this was De-freaking-licious. It was so good. The ricotta "surprise!!!" was really tasty. Henry wolfed his down, and requested seconds. Steven choked down one piece of pasta. At least I know it not just me and my cooking. He truly doesn't eat anything. Try this on a Sunday when you have more time to cook, you won't regret it!
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