Purple sprouting broccoli & sausage pasta
Contains pork – recipe is for non-Muslims only
Make the most of purple sprouting broccoli and enjoy with sundried tomatoes, red onion, sausages and penne pasta in this easy, speedy dish
- Prep:10 mins
- Serves 2
Nutrition per serving
- kcal 903
- fat 43g
- saturates 12g
- carbs 86g
- sugars 0g
- fibre 16g
- protein 35g
- salt 1.8g
- 75g sundried tomatoes in oil, chopped, plus 3 tbsp of the oil
- 1 red onion, finely sliced
- 150g penne
- 4 pork sausages, cut into bite-sized pieces
- ½ tsp fennel seeds
- 200g purple sprouting broccoli, cut in half lengthways if large
- 25g parmesan, grated
Heat the 3 tbsp oil from the sundried tomatoes in a large frying pan over a medium heat and fry the onion for 8-10 mins until soft and beginning to brown.
Meanwhile, bring a large pan of water to the boil over a medium heat and cook the pasta following pack instructions, about 8-10 mins. Drain, reserving a cupful of the water, and return the pasta to the pan.
Add the sausage to the onions and break up with the back of a wooden spoon, frying for 5-6 mins until cooked through. Mix in the sundried tomatoes and fennel seeds, cook for 2 mins more, then add 2 tbsp water, a good pinch of salt and freshly ground black pepper, and the purple sprouting broccoli.
Fry for 5-6 mins until the broccoli is tender but still has a little bite. Tip the contents of the frying pan into the pasta and stir well to combine. Divide between bowls and sprinkle over the parmesan.