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      RECIPE TITLE "Broccoli, Sausage and Shells in Balsamic Sauce Recipe"
    Source: Cooking at a Glance - Pasta,
    courtesy of Cooking.com

    yields Makes 4 main-dish servings time--- difficultyeasy

    Italian balsamic vinegar is aged for years in wooden barrels to mellow and sweeten. Look for this unique condiment in specialty foods stores and well-stocked supermarkets.

      RECIPE INGREDIENTS

    6 ounces conchiglie, cavatelli, or other dried shell-shaped pasta
    4 cups broccoli flowerets
    12 ounces hot Italian sausage links
    1 tablespoon oil">olive oil or cooking oil
    2 cloves garlic, peeled
    1 tablespoon all-purpose flour
    1/8-1/4 teaspoon crushed red pepper
    1 cup chicken broth
    2 tablespoons balsamic vinegar

    Ultimate Pasta
    Ultimate Pasta Ultimate Pasta opens with a gallery of irresistible pasta dishes illustrated with superb close-up photography. There are pasta dishes here for every occasion and every taste, all created by international award-winning author Julia dell Crode. The easy-to-follow instructions and tasting notes, and the expertise of an author passionate about her subject, enable you to choose ingredients that hve a natural affinity with each type of pasta.

      RECIPE METHOD

    In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till pasta is al dente, stirring occasionally. Add broccoli to the pan during the last 5 minutes of cooking. (Or, cook according to package directions, adding broccoli the last 5 minutes.) Immediately drain. Return pasta and broccoli to warm pan.

    Meanwhile, in a large skillet cook sausage links, covered, in 1/2 cup boiling water for 15 minutes. Drain off liquid in skillet. Add olive oil and garlic to sausages in skillet and cook, uncovered, for 4-5 minutes, turning sausages to brown them on all sides. Remove from heat. Discard garlic and reserve 1 tablespoon of the pan drippings in the skillet. Cool sausage links, then bias-slice into 1/4-inch-thick pieces.

    Stir flour and crushed red pepper into reserved drippings in skillet. Add chicken broth all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Stir in balsamic vinegar. Pour chicken broth mixture over pasta-broccoli mixture. Add sausage and toss to mix well; heat through. Serve immediately.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 4 main-dish servings
    Facts per Serving
    Calories: 518 Fat: 31g Carbohydrates: 38g
    Cholesterol: 65mg Sodium: 688mg Protein: 22g
    Fiber: 4g % Cal. from Fat: 54% % Cal. from Carbs: 29%

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