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1
In a Dutch Oven (or heavy bottom pot) set to medium high, add two turns of lite olive oil.
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2
Just before the oil smokes, add sausage and brown.
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3
Once the sausage is sufficiently browned (but still moist)remove the sausage with a slotted spoon and set aside.
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4
Add 2 T. butter and an additional 2 T. of oil if less than 2 T of fat and juices from the sausage remain.
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5
Reduce heat to medium to avoid browning the butter.
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6
Once the butter has melted, add the shallot and garlic, saute till opaque.
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7
Add the fresh crushed coriander, fennel, and pepper, stir spices in the oil for one minute (crush the spices with a mortar and pestle or spice grinder to medium fine prior to browning the sausage).
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8
Add 1 1/2 T. flour and stir constantly until the flour is well incorporated in the fat and spices, and no lumps exist.
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9
Deglaze the Dutch Oven by adding 2 cups chicken stock, 1 cup boiling pasta water, & basil.
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10
Stir to incorporate and reduce to a thick sauce, such that it coats the back of the spoon.
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11
Reduce heat under Dutch Oven and add an additional 1/2 cup pasta water if the sauce becomes too thick.
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12
Pasta: Cook pasta according to manufacturers directions (salt the water well).
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13
Just before the pasta is aldente, add the broccoli (or asparagus) and cook 1-3 minutes until the pasta is aldente.
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14
Reserve 1 1/2 cups of the pasta water.
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15
Just before the pasta is ready, reincorporate the sausage into the sauce and heat through.
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16
Drain the pasta and gently stir the pasta, broccoli, and grape tomatoes into the sausage and sauce.
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17
If needed, salt to taste.
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18
Serve with shaved parmigiano regiano & fresh basil.
