In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.
Emeril says, "If you're in the market for a simple, comforting pasta dish, look no further: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal."
So good! Will make again... super fast and easy!! Used the anchovy fillets and they were not fishy at all.
Very very nice recipe!!! loved it!
I don't know.. It was definitely tasty. Though I am still not fully onboard with the group that says anchovies are not fishy. There are other flavor components to anchovies not just the fish note, but it's there! Let me also say that I agree that anchovies are indispensable in things like Caesar dressing.. but this dish was on the verge of having too much anchovy for me and that's cause I halved the called for amount.
Very tasty, even for the slightly (unfairly) anchovy averse like myself, but for our small family of three I would probably halve the recipe but keep the broccoli and sausage portions the same if I made it again. As is, it seemed to come out a bit too noodle-heavy.