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Pasta BOBBY!

I’m thrilled to be sharing a dish with you that was introduced to me during my years as a nanny.

Throughout my college years, I worked as a nanny and housecleaner for a family that is now (25 years later) a huge part of my life.

I worked for Katie (my BFF and current prayer warrior friend) for 3 years during college, in New York. As a typical home-sick teenager, I loved just visiting and spending time with Katie, her husband Ed, and her 3 beautiful babies. (Now in their twenties. Goodness gracious! I’m getting old.)

This recipe was created by Katie’s brother. Who’s name is, you guessed it, Bobby!

I love everything about Pasta Bobby! It’s easy to make, super scrumptious… And, on a personal note, it brings me back to those teenage years with my family-away-from-home.

Pasta Bobby


  • 1 lb. of Italian Sausage (hot or sweet), with casings removed and broken into small bite-sized pieces.
  • 5-10 Garlic Cloves, chopped (Up to you. I use a lot of garlic ; )
  • Olive Oil
  • 2 large heads of broccoli, chopped into florets
  • 1 Cup white wine
  • 1 Cup Parmigiano Reggiano
  • 1 Pound of Pasta (I like this with Angel Hair.)
  • Salt & Pepper to taste


  • Cover the bottom of a large saucepan, over a medium high flame, (liberally) with extra virgin olive oil.
  • Add the sausage. Using a wooden spoon, stir occasionally to keep from burning. Once this sausage is almost cooked (but not all the way) add the garlic, and continue stirring.
  • Once sausage is brown (not overdone), add the wine to deglaze the pan. Picking up all those juicy bits with your wooden spoon. (You can also use broth if you prefer.)
  • Assemble the broccoli florets on top and drizzle (liberally) with more olive oil, and the grated cheese. Cover pan with a lid to help steam the broccoli.
  • Meanwhile, prepare your pasta. Once cooked and strained (a little reserved pasta water is fine with this recipe), Transfer to a large pasta dish and smother with the sausage and broccoli mixture.
  • Top with more grated cheese. Salt and pepper to taste. (Not much salt needed if you used enough grated cheese. : )

EXTRA Ordinarily Yours


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