• Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp Essential Olive Oil
  • ¼ tsp chilli flakes (approx. ¼-½ tsp), plus extra to serve
  • 1 tsp fennel seeds
  • 4 pork sausages
  • 2 garlic cloves, crushed
  • 50ml dry white wine
  • 500ml fresh chicken stock
  • 150g conchiglie pasta
  • 20g pecorino romano, grated, plus the rind
  • 1 pack essential broccoli (about 400g), cut into bite-sized florets
  • 20ml essential single cream

Method

  1. Heat the oil in a large frying pan over a medium heat. Add the chilli flakes and fennel seeds; fry for 1 minute until fragrant. Cut the ends off the sausages with kitchen scissors; squeeze the meat out into the pan. Use a wooden spoon to break it up a bit, add the garlic and stir-fry for 5 minutes until browned, with no pink meat.

  2. Pour in the wine, stock and 150ml just-boiled water; bring to the boil. Add the pasta and cheese rind, turn down to a simmer and cook for 6 minutes, stirring occasionally. Add the broccoli, pushing the stalks into the liquid. Continue cooking for 7-8 minutes, until most of the liquid has been absorbed; discard the cheese rind. Stir through the single cream and most of the grated cheese; season. To serve, scatter over the remaining cheese and a few extra chilli flakes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,685kJ/ 881kcals

Fat

40g

Saturated Fat

14g

Carbohydrates

71g

Sugars

9.4g

Fibre

16g

Protein

46g

Salt

2.5g

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