I love our garlic and black pepper pasta, because it is very versatile and allows for more elaborated recipes.
This wintry dish is the result of a perfect marriage between the foamy pureed broccoli cream and spicy Italian sausages.
Bring a pot full of water to boil and throw in a broccoli head. Cook for 8-10 minutes, until soft, season it with salt and pepper and blend it with 2 tablespoons of extra virgin olive oil, 1/3 of garlic clove, and a couple of ladlefuls of broccoli water.
Keep the water to cook the pasta later on. Remove the casing from 2 sausages, break them in small pieces and sauté them in a pan with a couple of tablespoons of extra virgin olive oil, some freshly minced rosemary for about 2 minutes, add a splash of white wine, let it fully evaporate and continue cooking over medium heat for 5-6 minutes. Keep aside.
Salt the broccoli water, bring it to boil again, toss in the linguine and cook them for about 7 minutes.
Then toss the pasta in the sausage pan, pour in the broccoli cream and sauté for about 1 minute.
Plate it immediately and top it with freshly grated Parmigiano or Grana Padano.