Chicken Sausage and Tomato Pasta with Broccoli

Instructions

1. Thinly slice the chicken sausage and red onion, and mince the garlic. Bring a pot of water to a boil, salt it well, and cook the whole-wheat pasta until al dente, tender with a firm center. Start tasting two minutes before the package time. Reserve a small splash of pasta water, then drain.
2. Heat the light olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of the kosher salt. Cook for 3-4 minutes, until the onion is translucent and softened and the garlic is fragrant.
3. Add the sliced chicken sausage and cook for 4-5 minutes, turning occasionally, until browned and heated through. Add the tomato sauce, Italian seasoning, remaining kosher salt, and black pepper. Simmer for 4-5 minutes, until the sauce is bubbling and slightly reduced.
4. Add the frozen broccoli florets and cover. Cook for 5-7 minutes, until the broccoli is hot and crisp-tender and the sauce is bubbling. The chicken sausage must reach 165°F (74°C) on an instant-read thermometer.
5. Stir in the drained pasta and enough reserved pasta water to make the sauce coat the noodles. Sprinkle with the mozzarella cheese, cover, and cook for 1-2 minutes, until the cheese melts and the pasta is glossy. Taste and adjust with kosher salt and black pepper.