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Sausage and broccoli one-pan pasta
Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
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.
