INGREDIENTS
8 ounces uncooked penne pasta
3 ounces spicy pork Italian sausage, casings removed
4 garlic cloves, crushed and coarsely chopped
1/4 cup olive oil, divided
1 ounce fresh Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
5 cups fresh parsley leaves, divided
1/2 teaspoon kosher salt
DIRECTIONS
- Boil 4 quarts of water in a large pot or sauce pan. Add pasta and cook for 8 minutes (or until almost Al dente). Drain the pasta in a colander over a bowl, reserving 3/4 cup of the cooking liquid. Discard the remaining cooking liquid.
- Over medium-high heat, heat a large skillet and add the Italian sausage to pan. Saute for 6 minutes or until brown, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan and saute for a minute. Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook for 30 seconds. Add pasta to pan and toss to combine. Cook for another minute. Remove from heat.
- Combine about 2 tablespoons of cheese and 4 3/4 cups parsley leaves in a food processor. Process until finely ground. While processing, add the remaining 1/4 cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth.
- Add parsley mixture and salt to pasta; toss well to coat. Top evenly with cooked sausage, remaining cheeses, and parsley leaves. Serve immediately.
Source : Hungry Brownie
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