Case Pasta

3 cups bow-tie pasta

1 pound turkey sausage

2 cloves garlic, peeled and minced

2 tablespoons unsalted butter

1 can (14 ounces) chicken broth, plus more as needed

½ pound broccoli, chopped

8 ounces mascarpone cheese

6 ounces parmesan cheese, shredded

1-3 teaspoons crushed red pepper flakes

Fill a large pot with lightly salted water and bring to a boil over medium-high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook, uncovered, until done but still firm, about 11 minutes. Drain and set aside. Cook the sausage in a large skillet set over high heat until cooked through, about 10 minutes. Add the garlic and saute for 3 minutes. Add the butter and enough broth to cover the sausage. Bring to a boil over medium-high heat, then add the broccoli and cook for 5 minutes. Reduce the heat to medium, add the cheeses, and stir until melted. Place the pasta in a big bowl, add the turkey mixture, sprinkle with red pepper flakes and serve.

Serves four to six.

“Ultimate Camp Cooking” by Mike Faverman and Pat Mac (2011 Andrews McMeel)