- 1 Shallot, chopped
- 2 tbsp Olive Oil
- 1 lb Ground Italian Sausage
- 4 cloves Garlic, minced
- 2 cups Chicken Broth (Low Sodium allows you to control your salt better)
- 1.5 cups Heavy Cream
- ½ tsp Oregano
- ½ tsp Salt
- 1 lb Penne Pasta
- 1.5 Cups Broccoli Florets
- ¼ Cup Parmigiano Reggiano (Plus a little extra for garnish)
- Basil, but into chiffonades
- In a pot with high sides, add olive oil over medium high heat.
- Saute shallot for 2-3 minutes until translucent. Then, add your sausage and cook until browed through. Once sausage is cooked, add garlic and cook 1 minute until fragrant. You want to leave a little rendered fat in the pan, but if there is excess fat, dab with a paper towel to remove some.
- Pour in the chicken broth, cream, oregano, penne pasta, salt and broccoli. Bring to a boil and cook for 10-12 minutes, or until sauce thickens and pasta is al dente. If the pasta appears to dry, add more chicken broth in 1/2 cup increments.
- Stir in the freshly shredded parmesan cheese. Serve with additional parmesan cheese and basil on top as a garnish.