Warm sausage & broccoli pasta salad
- Angela Boggiano
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins - 25 mins
A star rating of 3.9 out of 5.13 ratingsRate
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A simple midweek supper of short pasta flavoured with chilli and garlic, served with pork chipolatas
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Ingredients
Nutrition
Units:
MetricUS
-
200g Cumberland pork chipolata
-
1 tbsp olive oil
-
1 onion
finely chopped
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2 garlic cloves
finely chopped
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250g broccoli
cut into florets
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250g conchigliette pasta
(or any short pasta)
-
pinch of chilli flakes
-
grated zest and juice ½ lemon
-
25g rocket
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Nutrition: per serving
-
kcal383
low
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fat17g
-
saturates5g
-
carbs42g
-
sugars5g
-
fibre3g
-
protein16g
-
salt1.2g
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Method
-
step 1
Heat the grill, and cook the sausages for 10-12 mins or until cooked through and golden brown.
-
step 2
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.
-
step 3
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.
-
step 4
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.
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step 5
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.
Recipe from Good Food magazine, July 2014
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A star rating of 3.9 out of 5.13 ratings
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