A delightful pasta dish featuring fusilli, sun-dried tomatoes, and broccoli in a creamy sauce.
Cook the fusilli pasta in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Sauté the chopped onion, minced garlic, and rosemary sprig until the onion is translucent and fragrant.
Stir frequently to avoid burning the garlic.
Pour in the white wine and let it simmer for a minute to reduce slightly.
Scrape the bottom of the skillet to release any browned bits for added flavor.
Add the heavy cream, black pepper, chopped sun-dried tomatoes, and broccoli florets. Simmer until the broccoli is tender.
Cut the broccoli into small, even-sized florets for uniform cooking.
Toss the cooked pasta with the sauce and sprinkle with grated Parmesan cheese.
Mix well to ensure the pasta is evenly coated with the sauce.
Serve the pasta hot, garnished with additional Parmesan cheese and a sprig of rosemary if desired.
Serve immediately to enjoy the dish at its best.
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