Sausage & Broccoli Pasta
Sausage & Broccoli Pasta
Ingredients
- 300 g pork and fennel sausages, casings removed and crumbled
- 180 g orecchiette
- 1 onion, finely sliced
- 250 g tenderstem broccoli, chopped
- 3 garlic cloves, sliced
- 1 teaspoon chilli flakes
- 1 tablespoon butter
- 40 g Parmesan, finely grated
- as needed salt
- as needed black pepper
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pan of well-salted water to the boil. Add the orecchiette and cook according to package directions until al dente.
⏱️ 10 min
- 2
Before draining the pasta, reserve approximately one mug (about 250ml) of the starchy pasta water.
⏱️ 1 min
- 3
While the pasta cooks, prepare the vegetables: chop the tenderstem broccoli, and slice the garlic and onion. Remove the casings from the pork and fennel sausages and crumble the meat.
⏱️ 5 min
- 4
Heat a large frying pan over medium heat. Add the crumbled sausage meat and cook until well browned and crispy, breaking it up with a spoon as it cooks.
⏱️ 5 min
- 5
Add the sliced onion and garlic to the pan with the sausage. Cook for a few minutes until the onion is soft and fragrant.
⏱️ 3 min
- 6
Stir in the chopped broccoli and chilli flakes. Add a splash of the reserved pasta water to deglaze the pan and help loosen any bits stuck to the bottom.
⏱️ 2 min
- 7
Drain the cooked pasta and add it directly to the frying pan with the sausage and broccoli mixture. Add the butter and a little more pasta water.
⏱️ 2 min
- 8
Toss everything together until the pasta is glossy and well coated with the sauce.
⏱️ 1 min
- 9
Finish the dish by stirring in the grated Parmesan, fresh lemon juice, and plenty of black pepper. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage & Broccoli Pasta
- 300 g pork and fennel sausages, casings removed and crumbled
- 180 g orecchiette
- 1 onion, finely sliced
- 250 g tenderstem broccoli, chopped
- 3 garlic cloves, sliced
- 1 teaspoon chilli flakes
- 1 tablespoon butter
- 40 g Parmesan, finely grated
- as needed salt
- as needed black pepper
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pan of well-salted water to the boil. Add the orecchiette and cook according to package directions until al dente.
⏱️ 10 min - 2
Before draining the pasta, reserve approximately one mug (about 250ml) of the starchy pasta water.
⏱️ 1 min - 3
While the pasta cooks, prepare the vegetables: chop the tenderstem broccoli, and slice the garlic and onion. Remove the casings from the pork and fennel sausages and crumble the meat.
⏱️ 5 min - 4
Heat a large frying pan over medium heat. Add the crumbled sausage meat and cook until well browned and crispy, breaking it up with a spoon as it cooks.
⏱️ 5 min - 5
Add the sliced onion and garlic to the pan with the sausage. Cook for a few minutes until the onion is soft and fragrant.
⏱️ 3 min - 6
Stir in the chopped broccoli and chilli flakes. Add a splash of the reserved pasta water to deglaze the pan and help loosen any bits stuck to the bottom.
⏱️ 2 min - 7
Drain the cooked pasta and add it directly to the frying pan with the sausage and broccoli mixture. Add the butter and a little more pasta water.
⏱️ 2 min - 8
Toss everything together until the pasta is glossy and well coated with the sauce.
⏱️ 1 min - 9
Finish the dish by stirring in the grated Parmesan, fresh lemon juice, and plenty of black pepper. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 1 min