Step 1

Place the stock in a pot on medium-high heat or warm up in the microwave

Step 2

Chop the broccoli into pieces, thinly slice the garlic, dice the cherry peppers.

Step 3

Set a wok or saucier over medium-high heat, add a small drizzle of olive oil, and add the sausage removed from the casing. Break apart with a potato masher and cook until done then transfer to a bowl, keep as much fat in the pan as you can.

Step 4

Add the garlic and diced peppers, saute for 30 seconds. Add the broccoli with a pinch of salt and cook for 2-3 minutes stirring occasionally. Remove and add to the same bowl as the sausage.

Step 5

Pour in a splash of white wine to deglaze the pan. Add the dried pasta to the wok along with just enough chicken stock to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. At the end, the pasta should be cooked through and the stock should be significantly reduced into a sauce-like consistency.

Step 6

Turn the heat off and add the parm reg. Stir in until the sauce comes together. To thicken it can be cooked down more or optionally, use a corn starch slurry.

Step 7

Once thickened to your liking, add the sausage and broccoli mixture and stir to combine. Serve immediately with more parm reg over the top.

Step 8

Place the stock in a pot on medium-high heat or warm up in the microwave

Step 9

Chop the broccoli into pieces, thinly slice the garlic, dice the cherry peppers.

Step 10

Set a wok or saucier over medium-high heat, add a small drizzle of olive oil, and add the sausage removed from the casing. Break apart with a potato masher and cook until done then transfer to a bowl, keep as much fat in the pan as you can.

Step 11

Add the garlic and diced peppers, saute for 30 seconds. Add the broccoli with a pinch of salt and cook for 2-3 minutes stirring occasionally. Remove and add to the same bowl as the sausage.

Step 12

Pour in a splash of white wine to deglaze the pan. Add the dried pasta to the wok along with just enough chicken stock to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. At the end, the pasta should be cooked through and the stock should be significantly reduced into a sauce-like consistency.

Step 13

Turn the heat off and add the parm reg. Stir in until the sauce comes together. To thicken it can be cooked down more or optionally, use a corn starch slurry.

Step 14

Once thickened to your liking, add the sausage and broccoli mixture and stir to combine. Serve immediately with more parm reg over the top.

Step 15

Boil the water in an electric kettle or warm up in the microwave.

Step 16

Add the dried pasta to the wok along with water to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.

Step 17

Turn the heat to low and add in the tomato paste, red pepper flake, rosemary, and ten cranks of black pepper. Stir in until the sauce comes together. To thicken, it can be cooked down more or optionally, use a corn starch slurry.

Step 18

Once thickened to your liking, add the leftover chicken, roasted peppers, mozzarella, and parsley. Serve and enjoy.

Step 19

Place the stock in a pot on medium-high heat or warm up in the microwave

Step 20

Slice the onion and quarter the zucchini.

Step 21

Set a wok or saucier over medium-high heat and add the chorizo removed from the casing. Break apart with a potato masher and cook until done, then transfer to a bowl; keep as much fat in the pan as you can.

Step 22

Add the onion and zucchini, cook for 2-3 minutes, stirring occasionally. Remove and add to the same bowl as the chorizo.

Step 23

Add the dried pasta to the wok, along with just enough stock to cover the pasta. It should come to a boil very quickly. Cook the pasta until al dente and add more stock as needed if it reduces too fast before the pasta is done. In the end, the pasta should be cooked through, and the stock should be significantly reduced into a sauce-like consistency.

Step 24

Turn the heat to low. Add the milk and cornstarch slurry. Stir in until the sauce comes together. Stir in the cheeses until thickened to your liking.

Step 25

Add the chorizo and vegetable mixture, stir to combine. Serve with some cilantro over the top.