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When NOT in Rome

We had a delicious pasta dish at La Taverna dei Fori Imperiali in Rome that I tried to recreate at home for dinner.

I began by caramelizing an onion. Slice it thin, then cook over medium heat in some olive oil for 15 to 20 minutes. Add some chopped broccoli (I used broccolini), and cook another 5 minutes. Remove from heat.

Cook 4 Italian sausages (removed from casings) in another skillet. When sausage is done, add some white wine (a splash), or a little chicken stock, and some red pepper flakes. Add broccoli and onion mixture to sausage mixture and toss with hot drained pasta. Top with a little grated parmigiano. YUM! Mine was less "soupy" than what we ate in Rome, but it was delicious!

Rome pasta:



Comments (6)

Gerardina :

looks wonderful!


Palma, I think that your creation looks far more appealing!


Hmmm sounds good...must try!


Yum is right! I could eat it right now (this coming from someone on a diet so she can eat pasta in Italy).

It's probably merely that you didn't add that ladle of pasta water that we almost always do. Your mezzo maniche shouldn't absorb any better than their paccheri. Anyway, it looks like a very credible effort and of us would happily nibble up either dish, yes?


Thank you so much for this recipe! I was finally able to try it tonight and it turned out delicious!

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