Boil pasta in salted water to al dente following directions on package.
Clean and cut broccoli into florets. Place in colander. When pasta is done cooking, drain over broccoli. Broccoli will cook slightly by doing this.
Meanwhile heat a large frying pan over medium/high heat. Add 1 tablespoon of oil and cook sausage until browned. Remove from pan and set aside.
To the same pan with the same medium/high heat add the other tablespoon of oil. Add onions and sauté onions until semi-soft and translucent, about 3- 4 mins.
Lower to medium heat and add mushrooms. Cook covered stirring occasionally until mushrooms have lost most of their water, about 6-7 minutes.
To the mushroom and onion mixture add tomatoes, wine and cooked Italian sausage. Simmer for another 3-4 minutes.
Turn off heat and add cooked pasta with broccoli and pesto to frying pan. Toss gently.
Garnish individual portions with freshly grated Parmigiano-Reggiano.
*Please use as many organic ingredients as possible.Recipe Notes
If using store bought Italian sausage remove from casing before cooking.
1-2 teaspoons of red chili pepper flakes may be added in step 4 for a slight spicy flavor.
The final step of tossing the pasta with the pesto needs to be done in a very large fry pan or a large pasta bowl. Sometimes I will use the same pan that I cooked the pasta in to toss everything together.