Penne with Broccolini and Chickpeas 

Ingredients

• 16 stalks fresh broccolini

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups Italian hot sausage

• 4 cloves of garlic, crushed and minced

• 1 cup canned or cooked chickpeas

• Pepperoncino flakes to taste

• ¼ cup Liokareas olive oil plus 3 tablespoons

• 16 oz box of Penne

• ½ cup grated Pecorino cheese

Instructions

Rinse the broccolini in cold water. While still wet, toss broccolini in 3 tablespoons of Liokareas olive oil, ½ teaspoon of salt and ¼ teaspoon of black pepper. Spread evenly on a baking sheet and roast at 300 degrees until al dente. Do not brown.

In a large skillet, sauté garlic and sausage. When sausage is nearly cooked through, add chickpeas, and pepperoncino to taste. Sauté, stirring frequently, for another 3 minutes. Turn off the heat and let rest.

In a large stockpot, heat water to a boil and add salt until it tastes like sea water. Once the water is boiling, add pasta and cook according to directions until not quite al dente. Before draining, add ½ cup of pasta water to the skillet.

After draining, add the pasta to the skillet and turn the heat on high. Drizzle the remaining Liokareas olive oil into the pan. Stir constantly until pasta is al dente.

Plate the pasta with stalks of roasted broccolini. Sprinkle just a little Pecorino cheese, and enjoy.

Recipe and Styling by Keith Recker / Photography by Dave Bryce