Serves 4
This meal is on rotation regularly at my house, winning favours with the youngsters and us grown ups.
Cooked with love by @silviacollocaofficial and made with the Per Amore Clad 30cm Open Skillet
Ingredients:
- 4 pork and fennel sausages, meat squeezed out of the casing
- 2 garlic cloves, bashed, skin on
- 2 tablespoons of extra-virgin olive oil
- 1 large broccoli head cut into florets, stem cut into small cubes
- 400gr of casarecce pasta
- parmesan cheese for serving
- salt and pepper for seasoning
Method:
- Bring a large pot of salted water to the boil.
- In the meantime, heat up the oil in a large pot, add the garlic and sausage meat and sauté for 6-7 minutes, or until golden brown and cooked through. Turn off the heat.
- When the water is boiling drop in the uncooked pasta as well as the prepared broccoli, as they will cook together in the same time.
- Cook until the pasta is perfectly al dente, then turn the heat back on under the sausage meat pot.
- Using a large slotted spoon lift the pasta and broccoli straight into the sausage pot, dragging along some pasta cooking water. Toss well so all ingredients are well combined. Add a little extra pasta cooking water it looks too dry.
- Drizzle a little olive oil, then turn off the hear, add parmesan to your liking, salt and pepper, if needed, and toss well. Serve hot with a little extra parmesan cheese, either grated or shaved.