• Home
• Recipes
• Meat and poultry
• Sausage pasta with broccoli

Sausage pasta with broccoli

Save recipe

Serves 2

Easy

Total time: 40 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

A creamy mustard sauce livens up this sausage meatball and broccoli dish with penne pasta. Make it for a comforting midweek meal which the whole family will love

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Make this sausage meatball pasta dish for a comforting family dinner, then try more delicious meatball recipes, such as our classic pork and sage meatballs.

Also check out more more easy pasta recipes, such as our one-pan sausage pasta, cheeseburger pasta, broccoli pasta bake, spinach pasta and fettuccine alfredo.

Watch our video on how to make broccoli and sausage meatball penne:

Want to see this content?

This page contains content provided by YouTube. We ask for your permission before anything is loaded, as YouTube may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow YouTube and its required purposes.

Accept and continue

Ingredients

Nutrition

• 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

• 1tbsp 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

Nutrition: per serving

• kcal1020
• fat68.9g
• saturates30.2g
• carbs61.7g
• sugars7.4g
• fibre11.2g
• protein32.7g
• salt2.2g

Ad

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.

Check out more of our best meatball recipes...

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue