Gemelli Pasta with Sausage, Baby Broccoli and Oregano Almond Gremolata

This gemelli pasta brings together browned sweet Italian pork sausage, tender baby broccoli and a bright lemony finish in one satisfying bowl.

The flavor boost comes from a quick oregano-almond gremolata made with garlic, olive oil and Parmesan for a rustic, savory topping that coats every twist of pasta.

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Ingredients

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil.
2. Trim the woody ends from the baby broccoli, then cut the stalks and florets into 1-inch pieces.
3. Roughly chop the garlic. Pick the oregano leaves from the stems and discard the stems.
4. Zest the lemon until you have 1 teaspoon zest, then halve the lemon. Remove the sausage from its casing.
5. Add the gemelli to the boiling water and cook, stirring occasionally, until al dente, 9 to 12 minutes total.
6. About 4 minutes before the pasta is done, add the baby broccoli to the same pot. Continue cooking until the broccoli is tender and the gemelli is done, 3 to 4 minutes more, then drain.
7. While the pasta cooks, pile the almonds, oregano leaves and garlic on a cutting board. Finely chop them together until the mixture has a rough, pesto-like texture; the almonds may remain slightly coarse.
8. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and break it into smaller pieces. Cook, tossing occasionally, until browned and cooked through, 4 to 5 minutes. Remove from the pan and set aside.
9. Reduce the heat under the pan to medium-low. If the pan looks dry, add another small drizzle of olive oil.
10. Add the chopped almond-oregano mixture to the pan. Cook, tossing, until the almonds begin to turn golden brown, 3 to 4 minutes. Season with salt and pepper.
11. Add the cooked sausage, drained baby broccoli and gemelli, lemon zest and half the Parmesan to the pan. Toss to combine.
12. Season with salt and pepper. Stir in a drizzle of olive oil and a squeeze or two of lemon juice to taste.
13. Divide the pasta between bowls and top with the remaining Parmesan before serving.

Recipe Tips

FAQ

When should I add the baby broccoli to the pasta water?

Add it about 4 minutes before the gemelli is finished cooking, then drain everything together once the broccoli is tender and the pasta is al dente.

How finely should I chop the oregano-almond mixture?

Chop the almonds, oregano and garlic together until the mixture looks rough and pesto-like. It is fine if some almond pieces stay a little coarse.

How much lemon juice should I use?

Use a squeeze or two at the end, then taste and add more only if you want a brighter finish.