Ingredients
- pork sausages 4 (about 200g), skins removed
- fennel seeds ½ tsp, toasted and crushed
- onion 1 small, grated and any excess liquid squeezed out
- wholegrain mustard ½ tsp
- basil leaves finely chopped to make 1 tbsp, plus extra to serve
- olive oil 2 tbsp
- penne (or other short pasta) 150g
- purple sprouting or long-stemmed broccoli 150g, cut into bite-sized pieces
- parmesan 25g, finely grated
MUSTARD SAUCE
- garlic 1 clove, crushed
- white wine or dry sherry a splash, (optional)
- chicken stock 300ml
- double cream 100ml
- wholegrain mustard 2 tsp
Method
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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.
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Step 2
Heat the olive oil in a frying pan and fry the meatballs, turning until golden brown all over.
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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.
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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.
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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.
Nutritional Information
- Kcals 1020
- Fat 68.9g
- Saturates 30.2g
- Carbs 61.7g
- Sugars 7.4g
- Fibre 11.2g
- Protein 32.7g
- Salt 2.2g
