Pasta Take 2

New developments on that pasta front.

Firstly, from a flavor profile perspective - Spicy italian is pretty much totally superior to andouille.
Secondly, we got a new sense on the timing - in total once you've got your mis en place going and water boiling, you can basically handle the whole thing in 10-15 minutes.

If using dried rigatoni you can start the pasta at about the same time as the broccolini or sausage; if something faster-cooking (e.g. pappardelle), wait until at least halfway through the sausage. You can get away with draining it and then holding it in the sieve while you wait for the capers to finish if needed.

#1 - Broccolini - small pieces, saute and toss on med-high heat for a bit (in our case we do this on the big burner), then move to a medium burner on medium, tossing/stirring occasionally. Remove to a bowl once it's starting to lightly char.

#2 - Sausage - Wipe out the broccolini pan, add oil, wait ~30 seconds for it to heat up, then drop the sausage in. Toss for a minute to get nice and oiled up, then get into a single layer. Getting a good crisp on each one is still a challenge, but with the spicy italian this seems less necessary - you just want it properly browned on both sides. Remove to a bowl (can be the same as the broccolini one).

#3 - Garlic. Make sure it's evenly-sliced and thin. More oil in pan, medium heat, drop in the garlic and start to saute. Keep it moving (off the heat occasionally if necessary, just shaking the pan) until decently browned, then immediately move to an empty bowl. Have to remove it fairly quickly - tends to burn if left too long. You can control this by reducing the oil temperature.

#4 - Capers. Should have some oil left over from the garlic; add a bit more, heat to fairly high, drop the capers in. This should roughly coincide with ~1 minute left on the pasta. You'll have to lift the pan up sometimes and keep it moving so they don't explode, catch fire, or jump out of the pan.

Once crisped up you just cut the heat, throw in the pasta (or mix the whole thing in a saute pan or the original pasta vessel - might be better), throw in the garlic, mix well. Grate in the parmesan and a sprinkle of vinegar if desired, then throw in the sausage and broccolini.