Sausage pasta with broccoli
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 4 (about 200g) pork sausages, skins removed
- ½ tsp fennel seeds, toasted and crushed
- 1 small onion, grated and any excess liquid squeezed out
- ½ tsp wholegrain mustard
- basil, leaves finely chopped to make 1 tbsp, plus extra to serve
- 2 tbsp olive oil
- 150g penne (or other short pasta)
- 150g purple sprouting or long-stemmed broccoli, cut into bite-sized pieces
- 25g parmesan, finely grated
MUSTARD SAUCE
- 1 clove garlic, crushed
- a splash white wine or dry sherry, (optional)
- 300ml chicken stock
- 100ml double cream
- 2 tsp wholegrain mustard
Method
- STEP 1
Put the sausage, fennel seeds, 2 tbsp of the grated onion, mustard and basil in a bowl. Mix well then, with clean hands, form into approximately 14 meatballs.
- STEP 2
Heat the olive oil in a frying pan and fry the meatballs, turning until golden brown all over.
- STEP 3
Scoop the meatballs out with a slotted spoon then add the garlic and the remaining onion to the pan to make the sauce. Cook for a couple of minutes then add the wine (if using) and simmer for a minute. Add the stock and simmer until reduced by 1/2. Stir in the cream and mustard, then tip the meatballs back in and simmer gently for 5-6 minutes.
- STEP 4
Cook the pasta following pack instructions, adding the broccoli for the final 3 minutes of cooking. Drain everything well, keeping aside a cup of the pasta cooking water.
- STEP 5
Tip the pasta, broccoli and parmesan into the meatball pan. Stir, then add a splash of cooking water, if needed, to loosen. Season, then serve in bowls with more basil and parmesan, if you like.
