- 200g Cumberland pork chipolata
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, finely chopped
- 250g broccoli, cut into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 250g conchigliette pasta (or any short pasta)
- pinch of chilli flakes
- grated zest and juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 25g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat the grill, and cook the sausages for 10-12 mins or until cooked through and golden brown.
Meanwhile, heat the oil in a small frying pan, cook the onion for 6-8 mins until soft, then add the garlic and cook for 1 min. Set aside.
Bring a pan of water to the boil and cook the broccoli for 3-4 mins until tender but still with a bite. Lift out using a slotted spoon and set aside.
Add the pasta to the water you have just cooked the broccoli in and cook following pack instructions. Drain well and return to the pan.
Chop the sausages into 2cm pieces and toss with the pasta, then chop the broccoli roughly and add to the pasta along with the cooked onions, garlic, chilli flakes, and lemon zest and juice. Toss everything together well with the rocket and season.