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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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
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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