Sausage pasta and Broccoli

Broccoli alla Romana (from Mediterranean Harvest):  Heat 2 tbsp olive oil in a pan.  Add 1 minced garlic clove, after a few seconds add 2 pounds broccoli florets.  Toss until all broccoli is coated with oil.  Add 1 1/2 cups of chicken broth.  Simmer 5 minutes, stirring occassionally.  Cover and simmer 15 minutes.  Remove broccoli when tender, then reduce wine and pour over broccoli.  (I actually like this better when you use less white wine and add some chicken broth and red pepper flakes.  But, I guess that makes it a different recipe.)

This is from Mario Batali.  A little reminiscent of hamburger helper, the Italian style.  Very homey, a hit with the kids.  Heat 1 tbsp butter and 1 tbsp olive oil.  Saute 1 minced onion.  Add 1 pound italian sausage, casings remove.  Cook 10 minutes.  Add 6 tbsp tomato paste.  Cook another 8 minutes.  Add 1/2 cup white wine.  Cook until reduced.  Add 1/2 cup whole milk.  Salt and pepper.  Simmer 15 minutes.  Meanwhile, cook 1 pound dried pasta ( I used small macaroni noodles) until al dente.  Remove 1 cup pasta water.  Drain noodles and add to sauce.  Toss, adding reserved pasta water as needed for correct consistency.  Top with grated parmesan.