My Orecchiette with Sausage and Broccoli recipe is similar to a traditional Italian recipe, but with a few personal twists. Orecchiette, a pasta shape that originates from Puglia, is my pick to use with this dish, but you can use your favourite short pasta, like penne, fusilli or conchiglie.
I cooked this recipe for my friend when I visited him in Byron Bay - it is still his favourite dish to this day!
Serves 2.
INGREDIENTS:
200g - 240g orecchiette (so easy to make by hand, but packet is fine)
1 small broccoli, chopped into small pieces
extra virgin olive oil
1 clove garlic
small chilli
2 Italian sausages, casings removed
parmesan cheese
Chop the broccoli into small pieces and add them to a large pot with lot of water over high heat. Boil the broccoli until it's very tender, before removing from the water and keeping it aside. Do not throw away the water, as you'll be cooking your pasta in it!
Heat a generous glug of oil in a pan over medium heat with garlic clove and the small chilli, until they start to fry. Don't burn the garlic, keep it mild gold. Add the drained broccoli pieces and use a fork to smash them up into a consistency like a pesto. Fry for a few minutes, before removing the garlic clove. Add the sausages, removed from their casing, and smash them with a fork like you did with the broccoli. Continue to cook until the sausage is golden brown.
Your choice of sausage will determine what you do next, so taste before choosing to add any additional salt or seasoning. Add the now al dente orecchiette with a splash of the pasta water.
Serve with parmesan cheese.
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