Bam! Another one off the menu plan.
Interesting idea to make a cream sauce using cream cheese. It was a little on the thin side for my taste, which could be fixed by adding less water. Also, I might add something else to the sauce for more flavor, maybe some diced tomatoes? Something a little sweet would really go a long way. Perhaps that is why the oringinal recipe called for ham instead of sausage . . .
Creamy Pasta with Sausage and Broccoli
adapted from Everyday Food (Nov. 2009)
- 3/4 pound broccoli, trimmed and cut into florets (or one bag of frozen broccoli)
- 1 tablespoon extra-virgin olive oil
- 6 ounces wide egg noodles
- 5 ounces cream cheese, room temperature
- 2 sausages, cut into pieces and browned
- Cook broccoli accourding to bag, or roast in oven (Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli, oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.)
- Meanwhile, in a large pot of boiling salted water, cook noodles until al dente. Reserve 2 cups pasta water; drain pasta.
- Return empty pasta pot to medium-low heat. Add cream cheese and 1 cup pasta water; whisk until smooth. Add broccoli and sausage and cook until hot. Gently fold in noodles. Thin sauce to desired consistency with more pasta water and season pasta with salt and pepper.