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  • salt
  • 1 pound, penne pasta
  • 1 pound, hot Italian sausage - casings removed
  • 9 garlic cloves - minced
  • 1 cup, jarred roasted red peppers - cut into 1/2" pieces
  • 1/2 teaspoon, ground black pepper
  • 2 pounds, broccoli florets - 1-inch pieces
  • 1/2 cup, water
  • 1 tablespoon, Epicurean Italian Herb Extra Virgin Olive Oil
  • Pecorino Romano cheese - grated


  1. Bring about 4 cups of water to a rolling boil in a large pot. Add enough salt that water tastes like sea-water. Add penne pasta and stir to separate the noodles. Cook until al dente. Drain and return the pasta to the pot.
  2. While the pasta is cooking cook the sausage in a large non-stick skillet over medium-high heat, breaking in into small pieces with a spoon, until browned, about 5 minutes.
  3. Stir in the garlic, roasted red peppers, 1/2 teaspoon salt, and the black pepper. Cook, stirring constantly, until fragrant, about 2 minutes.
  4. Increase heat to high, add the broccoli and water, cover, and cook until the broccoli begins to turn bright green, about 1 to 2 minutes.
  5. Uncover and cook, stirring frequently, until the water has evaporated and the broccoli is tender, about 3 to 4 minutes.
  6. Add the broccoli mixture and oil to the pasta and toss to combine.
  7. Serve immediately, finished at the table with cheese, additional Epicurean Italian Herb Extra Virgin Olive Oil, and pepper.
Serves: 6

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm