Sausage and Broccoli Orecchiette

Serves 4

20 minutes

Ingredients

Sausages 400g, Italian preferably but otherwise any good quality

Tenderstem Broccoli 300g

Onion 1 small

Garlic 2 cloves

Fennel seeds 2 tsp

Chilli flakes 2 tsp

Breadcrumbs 30g

Lemon 1/2

Parmesan 50g

Chicken stock 160ml

Olive oil

Pasta 450g, orechiette works well with the sauce

Method

1. Heat a small frying pan and add a tbsp of oil. Toss in the breadcrumbs with half a clove of minced garlic and a couple of strips of lemon rind. Stir until the breadcrumbs have soaked up the oil and turn golden, add a pinch of salt then set aside.

2. Put a pan of water on to boil. Cut up the broccoli stems and blanch them in the boiling water for 1 minute then rinse under cold water and drain. Set aside.

3. In a large pan or wok heat some oil. Dice the onion into small pieces and then heat slowly until translucent.

4. Put a pan on to boil for the pasta.

5. Take the sausagemeat out of their cases and add to the onions, breaking it up into small crumbs with a spatula. Stir to begin browning all over. Put the pasta into cook.

6. When the sausage meat is browned crush the rest of the garlic into the pan.

7. Add the spices to the meat and stir through well, adding more oil if necessary.

8. 8. Add the broccoli back in and then pour the chicken stock over so that it coats all of the ingredients and makes a thick glaze like sauce. After a couple of minutes add the parmesan and stir this thorough.

9. Add salt and pepper to taste, then drain the cooked pasta and add to the wok.

10. Stir thorough well then serve into 4 bowls with the breadcrumbs on top and a grating of parmesan. If you want to, a drizzle of truffle oil over works really well!

11. Eat and enjoy!