Ziti with Sausage And Vegetables

• 8 ounces Italian-style sausage, hot, mild or both
• 1/4 cup virgin olive oil
• 1 1/4 pounds pasta (ziti, penne or rigatoni)
• 3 stalks broccoli (1 1/2 pounds total)
• 1 tablespoon chopped garlic
• 3 ears sweet corn, kernels removed (about 3 cups)
• 1 1/4 pounds cherry tomatoes
• 1 teaspoon salt
• Grated Parmesan cheese (optional)

1. Break the sausage into 1/2-inch pieces and place it in a saucepan with 1 tablespoon of the oil.
2. Cook over medium heat for about 10 minutes, until most of the fat has emerged from the sausage and the pieces are crunchy.
3. Meanwhile, bring 3 quarts of water to a boil in a large saucepan and add the pasta.
4. Mix well, bring the water back to a boil, and boil the pasta, uncovered, until tender, about 10 minutes, depending on the type and size of pasta used.
5. While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces.
6. Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces.
7. Add the broccoli to the sausage and mix well.
8. Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.
9. When the pasta is cooked to your liking, remove and reserve one cup of the cooking liquid, and then drain the pasta in a colander.
10. Add the reserved cooking liquid to the sausage and broccoli mixture with the corn, tomatoes, the remaining three tablespoons of oil and the salt.
11. Cover, bring to a boil and cook for 1 minute.
12. In a large serving bowl combine the drained pasta with the sausage and vegetables, tossing the mixture together well.
13. Serve with grated Parmesan cheese, if desired.

italianstyle sausage, virgin olive oil, pasta, stalks broccoli, garlic, sweet corn, cherry tomatoes, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/11242 (may not work)