Today’s offering is yet another Una Pentola (One Pot) pasta dish. Which interestingly uses the wide, flat, luscious and highly underrated pasta rag from yesterday’s post. The options are as endless as the wind blows so I decided to “ripetere” (repeat) the recipe…kind of. 🙂 This time I chose to use Sicilian sausage for the base of this dish and gathered several other palate pleasing ingredients that mesh well with the Sicilian region. This is a stand alone dish which can be enjoyed all on its own or accompanied by a small salad (olive, fresh garden tomato and cucumber would be my choice) and a slice of crusty bread…Mangia!

Ingredients

6-8 ounces of dry spaghetti rag noodles

2 tablespoons extra-virgin olive oil

1 lb sweet or hot Italian bulk sausage

4 garlic cloves, finely chopped

1 small onion, finely chopped

1 cup chopped broccoli

1 can kidney beans, drained & rinsed

1 tablespoon chopped capers (optional)

4 cups chicken broth

1 1/2  cups water

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Directions

Heat olive oil in a deep skillet over medium flame. Add sausage, brown. Remove from skillet. Toss in garlic & onion, sauté until lightly golden and soft. Add browned sausage.

Add chicken broth, water and 1 teaspoon of salt to the mixture. Bring to a full boil and add uncooked pasta. Turn heat to low and simmer according to package directions, stirring occasionally. Add broccoli, kidney beans and capers. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. As the liquid reduces in the skillet, a small amount of sauce will form.

Beat eggs and Parmesan together in a mixing bowl, stir well to prevent lumps. Remove pan from heat and pour egg/cheese mixture into pasta, tossing quickly until eggs thicken, but do not scramble. The heat of the pasta will cook the eggs while you stir. Thin out sauce with a bit of hot water or chicken broth until it reaches desired consistency. Alter seasoning with salt and fresh ground pepper to taste. Transfer to a large serving bowl or divide among 2 to 4 dishes. Serve topped with grated Parmesan (Reggiano is preferred) cheese and chopped parsley, if desired. Bellissima!