Sausage, fennel seed & broccoli pasta with parmesan
Get this sausage and broccoli pasta on the table in just 25 minutes. Flavoured with fennel seeds and garlic, it's an easy, speedy and budget-friendly dish
- Serves: 4 persons
- 3-4 tbsp olive oil
- 1onion, finely chopped
- 4pork sausages
- 1heaped tsp fennel seeds
- 4garlic cloves, finely chopped
- 400g short pasta of your choice, such as orecchiette or penne
- 1medium broccoli, chopped into small florets
- 1lemon, juiced
- pinch of chilli flakes, or to taste (optional)
- 50g freshly grated parmesan
Step 1Heat 2 tbsp olive oil in a pan over a medium heat and fry the onion for 8-10 mins until soft and translucent.
Step 2Squeeze the sausagemeat from the casings and crumble into the pan with the onion. Drizzle in 1 tbsp olive oil, turn up the heat to medium-high and fry until the sausagemeat has started to colour and turn slightly crisp in parts, about 5-6 mins. Lightly crush the fennel seeds using a pestle and mortar. Add the garlic and crushed fennel seeds to the sausagemeat and cook for 1 min more until fragrant, then remove from the heat and set aside.
Step 3Bring a large pan of salted water to the boil and cook the pasta following pack instructions, or until al dente. Halfway through the cooking time, add the broccoli. When the pasta is ready and broccoli tender, drain in a colander, reserving a mugful of the cooking water.
Step 4Stir the cooked broccoli and pasta into the sausage mixture in the pan until coated. Season well. Stir through the lemon juice, chilli flakes and a splash of the reserved cooking water to loosen if needed (or use another 1 tbsp olive oil, if you like). Serve in bowls topped with the parmesan.