Sausage Pasta
Sausage Pasta
Dried Chilli, Fennel, Tomatoes, Broccoli & Parmesan
Ingrediënten
- 8 chipolata or veggie sausages
- 2 red onions
- 1 tablespoon fennel seeds
- 1 teaspoon dried chilli flakes
- 320 g tenderstem broccoli
- 2 x 400g tins of plum tomatoes
- 300 g dried farfalle
- 20 g Parmesan cheese
Instructies
- Poach the sausages in a large pan of boiling salted water for 5 minutes (if using veggie sausages, there’s no need to poach).
- Meanwhile, peel the onions, chop into 1cm dice, and place in a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil, the fennel seeds, chilli flakes, a small pinch of sea salt and a good pinch of black pepper, stirring regularly.
- Scoop the sausages out on to a board, carefully finely slice, then stir into the onions.
- Trim the tough ends off the broccoli and finely slice the remaining stalks, leaving the tips whole.
- Add the stalks to the onions and cook for 10 minutes, or until softened, stirring regularly.
- Tip the tomatoes into the onions and sausages, breaking them up with your spoon.
- Reduce to a simmer while you cook the pasta in the pan of boiling salted water according to the packet instructions, adding the broccoli tips for just the last minute.
- Drain the pasta and broccoli, reserving a mugful of starchy cooking water.
- Toss through the sauce, loosening with a splash of reserved cooking water, if needed.
- Season to perfection, then finely grate over the Parmesan to finish.
