Yummo!

Last night I made a kid friendly dinner thanks to Martha.  I thought I would post the recipe and don't let the anchovies scare you.  They give it a deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!  It was my very first time to use anchovies and I had Jay flush the rest down the toilet so the girls had no idea and they LOVED the dish.

Coarse salt and ground pepper

1 lb rigatoni

2 heads broccoli, cut into florets (about 2 cups)

1/4 C extra -virgin olive oil

2 garlic cloves, minced

1 TBS finely grated lemon zest, plus 2 TBS lemon juice

4 anchovy filets, minced

1 lb sweet italian sausage, casings removed

Parmesan, grated, for serving

1. Boil pasta in salted water, cook according to pkg directions.  In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender.  reserve 1 C pasta water; drain pasta and broccoli.

2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 tsp salt, and 1/4 tsp pepper.

3. Add sausage to pot and cook over medium-high, breading up meat with a wooden spoon, until browned and cooked through, 8-10 minutes.  Remove from heat, return pasta and broccoli to pot, and add oil mixture.  Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta.  Serve sprinkled with Parmesan.

My girls loved this dish.