Sausage and Broccoli Pasta (HC)
Ingredients
150g broccoli (including the stalks)
120g wholewheat pasta or spaghetti
2 tsp olive oil
2 sausages
1 onion, finely sliced
1 garlic clove, crushed
½ tsp chilli flakes
1 tsp fennel seeds
1 tsp dried oregano
Black pepper to taste
1 tbsp red wine vinegar
200g tinned chopped tomatoes
40g parmesan cheese
Instructions:
Remove the broccoli florets and chop the stalk into 2cm pieces.
Cook the pasta according to the packet instructions along with the broccoli stalks. Chop the broccoli florets into bite-size pieces and add to the pan for the last 5-6 minutes.
Heat 1 tsp of olive oil in a large frying pan over medium-high heat. Fry the sausages until golden brown and cooked through. Once cooked, set aside to cool, then finely slice.
Place the frying pan back on medium heat with 1 tsp of oil, and add the onion, garlic, chilli flakes, fennel seeds, oregano and a sprinkle of black pepper. Cook for 4-5 minutes or until the onion is softened.
Place the sliced sausage into the frying pan and cook for a further 3-4 minutes, add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Simmer for a further 15 minutes or until thickened.
Drain the pasta and broccoli, reserving some of the cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
To serve, place the pasta in a large bowl and sprinkle with parmesan cheese.
Recipe Adjustment
Want to make recipe vegetarian? Remove the sausage and add any vegetarian alternative protein using the food swap list (a vegetarian sausage would work well).
Top Tip
The recipe makes 2 portions. The remainder can be stored in an airtight container in the fridge for a few days.
