Mid week meals don't get much simpler then this super satisfying sausage and broccoli pasta. Ready in 15 minutes and with very few ingredients this great value dinner will soon become a household favourite as it is for us!!
Prep time 5mins
Cooking time 15mins
350g of your favourite dried pasta
2tbsp olive oil
6 pork sausages, skin removed
2 garlic clove, crushed
150g tenderstem broccoli, diced
1tsp smoked paprika
1/2tsp chilli flakes (optional)
1/4tsp salt and pepper
200ml passata
75ml crème fraîche
Turn a large saucepan of water on to boil, add a pinch of salt.
In a large sauté pan or deep frying pan add the olive oil and turn it on to a medium to high heat.
Add in the sausage meat. Cook the sausage meat for about 5-7 minutes until cooked through, ensuring you break up any large clumps, in fact I try to break mine up into almost a crumble like consistency as it cooks. It gets in all the nooks and crannies of the pasta if its broken up and its just delicious!
Now that your sausage meat is cooked add in the garlic, cook this for about 2 minutes until fragrant. Do not allow the garlic to stick and burn or everything will taste awful, so turn the pan down if necessary.
Now add your chopped broccoli, paprika, chilli flakes if using and a pinch of salt and pepper.
Give everything a mix and then add the passata and about 100ml of boiling water.
Allow the sauce to come up to a bubble and then reduce the heat to a medium and cover, just for around 5 minutes, this will help the broccoli cook. Now is a good time to start cooking your pasta if you haven't already.
After 5 minutes of cooking with the lid on take it off and turn the heat up slightly to allow some of the liquid to cook out, cook for another 2 minutes like this and then take off the heat and allow to cool slightly.
Once your sauce has cooled a little stir in the crème fraîche, have a taste and then adjust the seasoning according to your taste. Normally find I need to add a little more of both salt and pepper at this point.
Drain your pasta once its cooked and pour straight in to the sauce, and stir until its completely coated.
Serve in a bowl and garnish with a fresh crack of pepper and a little extra chilli flakes if you like the spice!
Love cheese, why not swap out the cream for a big dollop of marscapone cheese.
Fennel works really well with pork so if you have any fennel seeds in the cupboard give them a light bash and add them in at the same time as the paprika.
