- 200g pasta shapes
- 150g pack purple sprouting broccoli, cut into pieces
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, sliced
- ½ tsp fennel seeds (optional)
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- ½ tsp crushed red chillies
- 2 Italian-style pork sausages, skins removed and meat broken into pieces
- Parmesan shavings, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.
Sausages that contain flavours like sundried tomatoes, caramelised onions, Parmesan or fennel work well in this dish.