Broccoli Spigarello & Sausage Pasta

by Ruby Hagen June 23, 2024 1 min read

Broccoli Spigarello & Sausage Pasta

A recipe using the broccoli spigarello from our Seasonal Peak Box with Natoora! Spigarello is mild and slightly grassy and sweet and can be cooked and eaten like spinach or broccoli rabe. Using our pork and fennel sausages, this recipe is one that the whole family will love, it’s super easy and requires very few ingredients. It’s the perfect mid-week dinner when you don’t have the time or energy to fuss about in the kitchen, requiring only twenty minutes in the kitchen.

Serves 4


1 bunch of broccoli spigarello - could substitute with broccolini or kale

500g dried pasta

500g pork and fennel sausage, casings removed

2 cloves garlic, crushed

1 red chilli, finely chopped

½ C white wine



  1. Place a large saucepan of salted water on the stove and once boiling, add in the spigarello and cook for 30 seconds and then remove.
  2. Add the pasta into the same water and cook until al dente. The pasta will continue to cook slightly once it’s stirred through the sauce, so make sure it’s not fully cooked when removing from water. Save a cup of pasta water.
  3. Place a heavy based fry pan on high heat, add a drizzle of olive oil and then add in the sausage. Break the sausage into pieces and cook until caramelised.
  4. Add in the chilli and garlic and cook for a minute, before adding in the white wine to deglaze the pan.
  5. Next, add in the cooked pasta, spigarello and a splash of pasta water. Carefully combine.
  6. Add in freshly grated parmesan and season with pepper. 
  7. Serve with more fresh parmesan.