Ingredients1 package of al fresco chicken sausage w/ chorizo, sliced
1 medium zucchini, sliced
1 head of broccoli, cut into bite sized pieces
2 cloves of garlic, minced
1 apple (red), cubed into small pieces
Half a package of thin spaghetti
1/4 tsp red pepper flakes
Salt & pepper
MethodYou should be doing this during: Boil a large pot of water for your pasta. This is the easiest part of it: just let it keep on truckin' until it boils, throw in your pasta and cook to al dente via package directions. Don't forget to salt the heck out of the water. Once finished save 1 cup of pasta water and drain the rest. Keep spaghetti to the side and don't snack on it.
Put your EVOO in a pan (enough to lightly coat it) and bring it to medium heat. Once the pan is all ready to go, toss in your broccoli and zucchini; salt and pepper to taste.
Let those marry together for a while, and then add in the chicken sausage. The sausage is already cooked so really you're just getting some color into it and letting the flavors meld.
Add in garlic and red pepper flakes, and reduce heat. Once the chicken sausage has some color on it, add in the apple (you don't want to cook the crap out of it, just enough so that it's refreshing but not cold).
Take your spaghetti and fold it into your chicken sausage love bath. Add in a bit of the pasta water at a time until you make something of a light sauce, as much or as little as you want. Once the pasta heats through again and everything is mixed together, you're finished! Transfer to a serving bowl and enjoy.