Servings: 4 Preparation: 10' Year: 15' Degree of difficulty: Easy
If you want, you can also use a cheaper, mainstream sausage. But like the louza ...
500 gr. rigatoni
100 gr. louza (or other cold cuts of our choice, such as apaki, bacon, etc.), in slices
600 gr. broccoli, divided into very small bouquets
1 clove garlic, finely chopped
2 teaspoons soup almonds, coarsely chopped and roasted in a pan for 2 minutes, without oil
1 teaspoon sweet mint dry, grated
70 ml olive oil
salt, freshly ground pepper
In a large saucepan with boiling salted water, add the broccoli and cook for 3 minutes, until soft. Take it out with a slotted spoon on a plate and boil the pasta in the same water, 2 minutes less than the instructions on the package. Drain them and keep 1/2 cup of the water where we boiled them. In the same pot, heat the oil over high heat and sauté the sausage with the garlic for 1-2 minutes. Add the broccoli, pasta, salt and pepper and the water we kept aside and cook for another 2 minutes, stirring constantly until all the ingredients are evenly mixed. Sprinkle with mint and almonds and serve. Serve with sour cheese and a beetroot salad.