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    Jan 2006
    Raleigh, North Carolina
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    Default Penne with Broccoli, Salami, and Beans

    Penne with Broccoli, Salami, and Beans
    16-oz bag of chopped broccoli
    salt, to taste
    1/3 cup olive oil
    5 galic cloves, finely chopped
    1 onion, thinly sliced
    6 oz Italian salami or pepperoni sausage, thinly sliced and cut into julienne strips
    1/2 tsp marjoram
    pinch of crushed red pepper flakes
    1 cup chicken broth
    6 oz dried cannellini bean, soaked and cooked (or cheat and get the canned)
    1 lb pkg penne
    Cook broccoli according to package directions. Immediately use a slotted spoon to transfer the broccoli to a dish. Reserve the cooking water. Warm the oil in a deep skillet. Add the garlic and onion and saute over low heat until the onion softens, 3-4 minutes. Add the salami or pepperoni and cook until the fat is melted, 3 minutes. Stir in the broccoli, marjoram, and pepper flakes. Saute over medium heat to marry the flavors about 3 minutes. Pour in the broth, cover, and simmer for 5 minutes. Add the beans and 1/3 tsp of salt, or to taste. Cover and cook for another 5 minutes. Meanwhile, bring the broccoli cooking water back to a boil. Add the penne and cook until al dente. Drain the pasta and toss with the sauce in the skillet, then serve. 4 servings = about 965 calories.

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