It’s a pretty long name to give a dish, but there are so many good things in it I had to mention them!
- 2 C. smoked sausage of your choice, sliced into rounds
- 2 C. broccoli florets
- 1 onion, chopped
- 1/2 red or green bell pepper, chopped
- 1 Pkg. bow tie pasta
- olive oil
- salt and pepper to taste
- 1/2 C. mayonnaise
- 1 C. shredded parmesan cheese
- 2 Tbsp. lemon juice
- fresh basil, chopped for garnish (optional)
- 3 heads garlic
Preheat oven to 425°. Slice about 1/4″ off the tops of your garlic heads, enough to expose most, if not all, of the cloves. Lay out on a sheet of tin foil, drizzle with olive oil and season with salt. Loosely wrap the garlic in the foil and roast in oven about 45 minutes, or until garlic is nice and soft. Remove from oven and let cool.
In a saucepan, heat about 1 Tbsp. olive oil over medium high heat and add sausage. Cook until browned on both sides, transfer to a paper towel.
Boil a large pot of water and add the broccoli, cook until bright green, about 2 minutes. Drain and run under cold water to stop the cooking process. You want them to be slightly crisp, not mushy.
Cook pasta according to package directions.
Add another 2 Tbsp. to the saucepan and heat over medium high heat. Add onions and cook until softened and turning translucent, stirring occasionally. Add the bell pepper and cook until slightly softened, about 2 to 3 minutes.
To a food processor, add mayonnaise, lemon juice, cheese, and squeeze your roasted garlic heads out into the mix. Puree until smooth.
To a large bowl, add all ingredients, season with salt and pepper to taste, and combine. Serve with fresh basil if using.