Recipe of the day: Saucy sausage pasta with broccoli
This sausage pasta with broccoli is quick and easy to prepare, and makes for a perfect midweek meal if you don't feel like cooking.
Saucy sausage pasta with broccoli. Picture: iStock
Pasta is the perfect dish to cook when you have run out of dinner ideas. This saucy sausage pasta with broccoli recipe is the perfect dish to make for yourself and your family for dinner tonight.
This recipe is super quick and easy to prepare, and it is the perfect delicious midweek meal to prepare if your are in the mood for a lazy meal.
Saucy sausage pasta with broccoli
Ingredients
- 4 pork sausages, skins removed
- ½ teaspoon fennel seeds, toasted and crushed
- 1 small onion, grated and any excess liquid squeezed out
- ½ teaspoon wholegrain mustard
- 1 tablespoon basil leaves, finely chopped plus extra to serve
- 2 tablespoons olive oil
- 150g spaghetti
- 150g purple sprouting or long-stemmed broccoli, cut into bite-sized pieces
- 25g parmesan, finely grated
For the mustard sauce
- 1 clove garlic, crushed
- A splash of white wine or dry sherry, optional
- 300ml chicken stock
- 100ml double cream
- 2 teaspoons wholegrain mustard
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Method
- Put the sausage, fennel seeds, 2 tablespoons of the grated onion, mustard and basil in a bowl. Mix well and then form into approximately 14 meatballs.
- Heat the olive oil in a frying pan and fry the meatballs, turning until golden brown all over.
- 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 half. Stir in the cream and mustard, then tip the meatballs back in and simmer gently for 5-6 minutes.
- Cook the pasta following the instructions on the packet, adding the broccoli for the final 3 minutes of cooking. Drain everything well, keeping aside a cup of the pasta cooking water.
- 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.
This recipe was found on olivemagazine.com
