Sausage and broccoli baked pasta

To prepare sausage and broccoli baked pasta, start by cleaning the broccoli: remove the end of the stem and cut the florets. Rinse them under running water. If they are very large, cut them in half, then boil them for 8-10 minutes in plenty of boiling water to which you have added a tablespoon of salt. When cooked, the broccoli should be tender. Drain them and keep them aside.

Cut the sausages into pieces. In a large pan, heat 2 tablespoons of extra virgin olive oil, add the peeled garlic clove and let it brown slightly. Then add the sausages and brown them well for about 5 minutes, stirring often and breaking them up with the tip of a spoon. When it is golden, raise the heat and pour in the white wine. Let it evaporate for about a minute, then lower the heat to medium intensity and add the boiled broccoli. Continue to cook for about 5 minutes, lightly crushing the broccoli and mixing it with the sausage, until it forms a sort of sauce. Turn off the heat and remove the garlic clove.

Then cook the pasta: bring plenty of water to the boil in a large pot, then add a tablespoon of salt (you can use the same pot and water in which you boiled the broccoli). When it starts boiling again, add the pasta and let it cook for about 2 minutes less than the time indicated on the package: in fact, the pasta will finish cooking in the oven. Drain it and transfer it to the pan with the broccoli and sausage, mixing well with the heat off. Also add two tablespoons of grated Parmesan and mix again.

Transfer the broccoli and sausage pasta to a baking dish large enough to hold it all. Garnish it on the surface with small pieces of butter and sprinkle it with another spoonful of grated Parmesan.

Preheat the oven to 356°F (180°C) and bake the sausage and broccoli pasta for about 30 minutes, until the surface is lightly browned. Then take it out of the oven and serve it immediately.