Spiced sausage & cauliflower orecchiette

Spiced sausage & cauli orecchiette

Name: Spiced sausage & cauli orecchiette
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 6 pork sausages, cut into chunks; 1 Essential Loose Cauliflower, cut into small florets, leaves roughly chopped; 3 echalion shallots, sliced into half-moons; 2 clove/s garlic, crushed; 2 tsp coriander seeds, crushed; 2 tbsp olive oil; 400 g orecchiette; 30 g Parmigiano Reggiano, grated, plus extra to serve; 25 g pack basil

Fennel seeds are traditional with sausages, but we’ve gone for the lemony freshness of coriander seeds instead.

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Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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6 pork sausages, cut into chunks
1 Essential Loose Cauliflower, cut into small florets, leaves roughly chopped
3 echalion shallots, sliced into half-moons
2 clove/s garlic, crushed
2 tsp coriander seeds, crushed
2 tbsp olive oil
400g orecchiette
30g Parmigiano Reggiano, grated, plus extra to serve
½ x 25g pack basil

Preheat the oven to 220ºC, gas mark 7. Tip the sausage chunks into a large roasting tin with the cauliflower, shallots, garlic, coriander seeds and oil. Season, then roast for 35 minutes, until the sausages are golden and cooked through, the juices run clear and all the veg is tender.
Towards the last 15 minutes of cooking time, bring a pan of salted water to the boil and cook the pasta according to pack instructions. Scoop out a mug of cooking water, then drain the pasta. When the sausage mix is cooked, tip the pasta into the tin. Add the cheese and a splash of pasta water. Toss together for a few minutes, adding more cooking water as needed, until the pasta is glossy.
To serve, toss through most of the basil, then scatter over the rest, plus some extra cheese and freshly ground black pepper.

Typical values per serving when made using specific products in recipe