A simple but effective sausage and broccoli pasta that's so much more than the sum of its parts. Using purple sprouting broccoli gives it a real pop of colour, too.
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Serves
4
Purple Sprouting Broccoli
Garlic Clove
Red Chilli
Italian Sausage
White Wine
Orecchiette
Lemon
Fresh Parsley
Pecorino
Olive Oil
Salt
Black Pepper
Serves
4
Purple Sprouting Broccoli
Garlic Clove
Red Chilli
Italian Sausage
White Wine
Orecchiette
Lemon
Fresh Parsley
Pecorino
Olive Oil
Salt
Black Pepper
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Step 1.
Slice the broccoli in half lengthways, then into roughly 2cm pieces. Finely chop the chilli and garlic and set them aside.
Step 2.
Place a deep-sided pan over a medium heat, add a generous drizzle of olive oil and then de-case your sausages and crumble the meat straight into the pan.
Step 3.
After a few minutes, once the sausages have some colour, add the garlic and chilli and fry for another 2 mins, then add the broccoli and a big pinch of salt.
Step 4.
Give it a good stir and pour in the wine to deglaze. Make sure you give the bottom of the pan a good scrape with your spoon.
Step 5.
Meanwhile, put the pasta on to boil in plenty of salted water.
Step 6.
Let the wine bubble away until it’s reduced by three-quarters, then turn off the heat. Once the pasta is al dente, spoon it into the broccoli pan along with half a mug of the pasta cooking water. Set over a medium heat.
Step 7.
Take your time here and stir the pasta as everything bubbles – you want the water to reduce a bit and the whole thing to become saucy and creamy. Squeeze in the lemon, finely chop and add the parsley and half the cheese.
Step 8.
Stir again, plate up and finish with more cheese and black pepper.
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