Sausage & Broccoli Orecchiette

35 min · Easy · Serves 1

620 kcal per serving · 28g protein

An Italian trattoria standard: orecchiette tossed with crumbled sausage, tender broccoli, garlic, chili and parmesan.

Ingredients

• 100 g Pasta
• 100 g Italian sausage links
• 100 g Broccoli
• 1 clove Garlic
• 0.3 tsp Chili Flakes
• 20 g Parmesan

Method

1. Boil pasta and broccoli

   

   Cook the orecchiette in salted boiling water; drop the broccoli florets in for the last 3 minutes. Reserve a cup of the water before draining.

2. Brown the sausage

   

   Meanwhile, squeeze the sausage from its casing into a hot pan and brown it in crumbles.

3. Add garlic and chili

   

   Stir in the sliced garlic and chili flakes and cook until fragrant.

4. Toss it all together

   

   Add the drained pasta and broccoli to the pan with a good splash of pasta water and toss until the broccoli breaks down slightly into a sauce.

5. Finish with parmesan

   

   Take off the heat, shower with grated parmesan, toss once more and serve.