Pasta with Italian Broccoli (Stalks)

Ingredients

• 400 g pappardelle
• Salad
• 400 g Sausage
• 350 g Broccoli stalks
• 1 Garlic clove
• 1 Shallot
• 2 tbsp olive oil
• 100 ml dry white wine
• pepper (ground)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Remove the skin from the sausage and form small meatballs. Wash, trim, and dry the broccoli; dice the stalks finely and chop the leaves. Peel and finely chop the garlic and shallot. Brown the meatballs in a hot pan with oil on all sides. Remove and set aside. Sauté the shallot and garlic in the drippings, add the broccoli, and cook briefly. Deglaze with wine, season with salt and pepper, and simmer over medium heat for 3-4 minutes until the liquid has almost evaporated. Return the meatballs, drain the pasta, combine with Parmesan, toss, adjust seasoning, and serve on preheated plates.