SAUCE
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1 cup of broccoli florets
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1 tbsp of extra virgin olive oil
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1 pork sausage link (optional)
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1 serving of farfalle
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2 cups of milk
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1 cup of half and half cream
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salt
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pepper
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1/4 tsp of garlic salt
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1/4 tsp of onion powder
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1/4 tsp of paprika
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1/4 tsp of chilli pepper
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1/4 cup of parmesan (grated)
Serves: 1
Prep Time: 5min
Cook Time: 15min
VEGETARIAN
Wash and chop broccoli and set aside.
If using sausage, slice and set aside. In a small pot, heat a tbsp of oil over medium high heat. When hot add sliced sausage. When sausage is curled up a little and browned, remove to a paper towel lined pate and set aside.
In the same pot add farfalle, milk and cream. Season with spices, stir and bring to a boil. If it begins to bubble over, reduce heat and then bring back up when it settles. Stir often to prevent pasta from sticking, this will also help it from bubbling over.
When pasta is almost al dente, add broccoli to the pot and push to the bottom and cook. Add sausage and cheese after a minute and stir until cheese is incorporated and pasta is al dente. Serve right away or save in the fridge for up to 4 days.
