Sausage & Broccoli Orecchiette
780 kcal per serving · 38g protein
An Italian trattoria standard: orecchiette tossed with crumbled sausage, tender broccoli, garlic, chili and parmesan.
Open in Mixit →Ingredients
- 100 g Orecchiette
- 100 g Italian sausage links
- 100 g Broccoli
- 1 clove Garlic
- ¼ tsp Chili Flakes
- 20 g Parmesan
- 2 g Salt
- 1000 ml Water (for boiling the pasta)
Method
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Boil pasta and broccoli
Cook the orecchiette in salted boiling water for the pack time (usually about 12 minutes); drop the broccoli florets in for the last 3 minutes. Reserve a cup of the water before draining.
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Brown the sausage
Meanwhile, squeeze the sausage from its casing into a hot pan and brown it in crumbles for about 5 minutes, until cooked through with no pink left (71 °C).
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Add garlic and chili
Stir in the sliced garlic and chili flakes and cook until fragrant.
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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.
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Finish with parmesan
Take off the heat, shower with grated parmesan, toss once more and serve.
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