Serve 4

Cooking time: 30 minutes
3 tablespoons olive oil 
2 cloves garlic
1 pinch red hot pepper (or 1 whole Italian hot pepper)
1 lb. broccoli
salt and black pepper
8 Italian sausages 
1 cup dry white wine
sliced Italian bread

•Over a very low flame, fry the garlic and hot pepper in olive oil in a large pan. Once the garlic is soft, crush it in the pan to get all the flavor out and remove it from the pan. 

•While preparing the oil, cut the broccoli into large pieces, skinning the outer skin off of the stalks and wash them off in cold running water. 

•Place the broccoli in the pan and let it cook over a high heat for 5 minutes, add a pinch of salt and black pepper and stir with a wooden spoon. 

•Add the sausages to the pan with the broccoli. Pierce the skins of the sausage with a fork and let them cook with the broccoli for another 10 minutes over high heat, stirring the broccoli frequently and turning the sausages to make sure they are cooked on all sides. 

•Add the glass of wine to the pan; leave it uncovered to let the alcohol evaporate.

•Cook on low heat for another 15 minutes. 

•Check to see if the sausages are fully cooked – when their centers are hot and no longer pink, remove both the sausages and broccoli and serve with slices of Italian bread.