half pound rigatoni
1/3 pound italian sausage
2/3 pound broccoli florets
eight garlic cloves
ground black pepper
red pepper flakes
half cup dry white wine
one cup chicken stock
grated reggiano parmigiano
Sautee the garlic with dill, black pepper, and red pepper.
Add the sausage and cook until starting to brown.
Deglaze with the wine.
Add the chicken stock and tarragon.
Throw in the broccoli and cook for a few minutes.
When the rigs are very molto al dente, add a bit of the rig water to the sauce, drain the rigs, throw them in the sauce, and finish on medium high for a couple minutes.
Plate, sprinkle, grate, and eat!