Penne with Broccoli, Salami, and Beans

[mos]

Penne with Broccoli, Salami, and Beans:8-):
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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