Pasta with Turkey Meatballs

This was a cover recipe on a Food Network Magazine. The picture just sat there calling to me, asking to be made. I finally listened to it and it was delicious!

I made a couple changes to this one because I couldn't find ingredients. Instead of broccolini I used regular broccoli, instead of orecchiette pasta I used mini farfalle, and instead of turkey sausage in a casing I found some chicken that was already loose, so that saved a step!

Kosher salt

12 oz orecchiette pasta

2 bunches broccolini, cut into bite-size pieces

8 oz sweet Italian turkey sausage, casings removed

1/4 cup extra-virgin olive oil

4 cloves garlic, thinly sliced

Pinch of red pepper flakes

1 large egg

Freshly ground pepper

1/2 cup parmesan cheese

• Bring a large pot of salted water to a boil.
• Cook pasta until al dente, about 7 minutes. Add broccolini for last two minutes.
• Reserve one cup cooking water, and drain pasta and broccolini.
• Meanwhile, roll sausage into about 20 small meatballs.
• Heat 1 Tbsp olive oil over medium-high heat. Add meatballs and cook, turning occasionally, until browned and cooked through.
• Drain on paper towels and pour off any drippings.
• Add remaining olive oil, garlic, red pepper, and 1/2 tsp salt and cook over medium heat, stirring, for about 1 minute.
• Add pasta, broccoli, and meatballs.
• Whisk the egg and reserved cooking water in a small bowl then add to the skillet and stir until sauce thickens slightly.
• Season with salt and pepper, divide among bowls.
• Sprinkle with cheese and enjoy!