Spaghetti with Sausage and Broccoli

This recipe is very versatile. You can use your favorite veggies instead of broccoli.  Very easy to make and so delicious. 

Ingredients:

Kosher salt
12 ounces spaghetti
1/2 pound sweet Italian sausage, casings removed
1 small onion, chopped
1 stalk celery, thinly sliced
2 cups chopped broccoli
2 cloves garlic, chopped
4 plum tomatoes, chopped
1/2 cup dry white wine or low-sodium chicken broth
2/3 cup heavy cream
3 tablespoons chopped parsley
freshly ground pepper

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
• Meanwhile, cook the sausage, stirring until browned, 3 minutes. Increase the heat to high; add the onion, and chopped broccoli and cook, stirring until tender, 4 minutes. Add the garlic and cook 1 minute.
• Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low.
• Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.