Just because we're spending more time at home, doesn't mean that we don't need some quick meals that we can throw together in under half an hour. Broccoli and Pork Sausage is the perfect marriage of a savoury and indulgent dinner but also has the perks of being veg heavy and what makes it even better, is this recipe uses the entire broccoli from flowers to stalk!
Serves 4-6
Ingredients:
500g Italian Pork Sausage
1 head of Broccoli
3 Garlic Cloves, minced
1 tbsp chilli flakes (optional)
500g Rigatoni
2 tbsp Olive Oil
3 tsp Butter
Parmesan
Freshly Ground Black Pepper
Method:
Cut the broccoli florets, peel the stalk and cut into 2cm pieces.
Place the broccoli into a pot of boiling, salted water and cook for 3 minutes. Remove the broccoli from the water but reserve the water for cooking the pasta.
Put a heavy based pan onto the stove on medium-high heat and squeeze the sausage meat out of it's casing, allowing the edges to cook until golden.
Break down the sausage with a wooden spoon and cook for 5 minutes.
While the sausage is cooking, cut the broccoli into small, fine pieces.
Add in the garlic and chilli flakes and continue to cook for another 3 minutes.
Bring pot of water back to the boil and add pasta.
While the pasta is cooking add 1/2C pasta water into the pan along with the broccoli and continue to cook on low heat.
Once the pasta is al dente, drain and reserve another 1/2C pasta water.
Add the cooked pasta into the pan of sausage and broccoli along with the additional 1/2C water, butter, olive oil, black pepper and lots and lots of parmesan.
Cook for another minute or two or until you have a glossy, slightly thickened sauce.
