Rigatoni Toss with Broccoli & Sausage Ragu

• 1 pound Rigatoni Pasta
• 3 Tablespoons Olive Oil, Divided
• 1 pound Chicken Sausages
• 4 cloves Garlic, Chopped
• 1/2 teaspoons Garlic Powder
• 2 whole Large Shallots, Chopped
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1/4 teaspoons Anise Or Caraway Seeds
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 teaspoon Italian Seasoning
• 1/2 cups Dry White Wine (or Chicken Stock)
• 1 bag 16oz Frozen Broccoli Florets
• 1 cup Freshly Grated Parmigiano-Reggiano, Plus Some To Pass At Table

1. Place a pot of water on the stove to boil for pasta.
2. When the water boils, salt it and cook pasta to al dente (according the time recommended on the package) so it still has a bite to it.
3. Drain water and return pasta to pot, drizzle with olive oil and set aside.
4. While the pasta is cooking, remove casing from sausages.
5. Heat 1 Tablespoon of olive oil in a large skillet over medium high heat.
6. Add chicken sausages to skillet to brown, chopping the meat up as it cooks.
7. You want it to be crumbly.
8. Add garlic (chopped and powder), shallots, sea salt, pepper, anise seeds, red pepper flakes, and Italian seasoning.
9. Cook for about another minute then add white wine or chicken stock and deglaze pan.
10. Add broccoli and cover.
11. Turn heat to low and continue to cook for another 10 minutes until sausage is cooked through and broccoli is tender, add pasta to skillet toss it all together with parmesan cheese.

olive oil, chicken, garlic, garlic, shallots, salt, freshly ground pepper, anise, red pepper, italian seasoning, white wine, freshly grated parmigianoreggiano

Taken from tastykitchen.com/recipes/main-courses/rigatoni-toss-with-broccoli-sausage-ragu/ (may not work)