Anononymous 7-30-05

1/2 lb. or 2 cups dried Cavatelli or other small

shell&-;shaped Italian pasta

1/2 lb. or 3 links sweet Italian Sausage

2 cloves garlic, minced

1 bunch broccoli

1 1/4 cup low&-;salt chicken broth

1/4 cup raisins

1 tbls. unsalted butter

Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into

small chunks. Remove sausage with slotted spoon leaving juices in

pan. Cut broccoli into 1 inch pieces and saute in juices or

drippings from the sausage. Stir gently til it begins to brown. Add

garlic and saute 1 minute more. Add broth and raisins and simmer

until the broccoli is tender, about 3 minutes. Do not over cook.

Finally, add butter and stir to melt. Add, with sausage, to cooked

pasta and serve with parmesan cheese.