Sausage and broccoli one-pan pasta

Name: Sausage and broccoli one-pan pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
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; 50 ml dry white wine; 500 ml fresh chicken stock; 150 g conchiglie pasta; 20 g pecorino romano, grated, plus the rind; 1 pack essential broccoli (about 400g), cut into bite-sized florets; 20 ml essential single cream

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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

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.
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.

Typical values per serving when made using specific products in recipe