Sausage & Broccoli Pasta

A comforting sausage and broccoli pasta. Orecchiette is a pasta named for its small, ear-like shape, it's ideal for capturing the robust flavours of the sausage. You can use another type of pasta shape if you prefer. This hearty and comforting meal is perfect for chilly evenings, offering a delightful combination of textures and tastes. Recipe adapted from Irresistibly Italian, by the Alberti Twins.

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Ingredients

broccoli 1 (chopped)
garlic cloves 2 (crushed)
cumberland sausages 300 g
chicken stock cube 1
orecchiette 300 g
chilli flakes ½ tsp
Parmesan to serve (grated)

Method

Chop the broccoli into small pieces, you can use the stems too. Peel and crush the garlic. Remove the sausages from their casings. Make up the chicken stock cube with 30ml boiling water per serving.
Bring a large pot of salted water to a boil. Add the broccoli and cook for about 2-3 minutes until tender but still vibrant green. Transfer the broccoli to a bowl of ice cold water. Once cooled, drain and set aside.
Cook the pasta according to the packet instructions. Drain once cooked, reserving some of the pasta cooking water, which you can use to finish the dish in step 6.
Heat a dash of oil in a medium frying pan over a medium heat. Add the sausage, breaking it up as it cooks, with the back of a wooden spoon. Cook for 5-7 minutes, until browned and cooked through.
Add the garlic and chilli flakes and fry for 1 minute. Add the broccoli, pour in the chicken stock and combine. Cook for 2-3 minutes.
Add the pasta, tossing and coating the pasta in the sausage and broccoli mixture. If it feels too dry, add some reserved pasta water. Season with salt and pepper to taste.
Plate up - serve the pasta in bowls topped with the grated Parmesan. Enjoy!

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