Creamy Fennel Sausage & Broccoli Pasta
This is a Creamy Fennel Sausage & Broccoli Pasta for when you want something comforting yet flavour-packed. It takes 30 minutes to make, but will be gone in less than 10, guaranteed.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
4 sausages
1 broccoli (finely chopped)
1 onion (chopped)
2 garlic cloves (grated)
½ tsp chilli flakes (or to taste)
1 tsp fennel seeds
50 g parmesan (grated)
200 g crème fraîche (half fat)
150 g short pasta
2 tbsp olive oil
salt & pepper
Recipe:
Cook the pasta: Bring a saucepan of salted water to a boil and cook the penne according to the packet instructions, or until just al dente.
Cook the sausages: Heat the olive oil in a large frying pan over medium heat. Score the length of the sausage and peel off the skins (it helps if they are fridge-cold), then break into small pieces and add to the pan. Fry for 5 minutes or so.
Add the seasoning: Stir in the fennel seeds, chilli flakes, and a generous pinch of both salt and black pepper. Cook for around 3-4 minutes, stirring often and breaking up the meat as it browns.
Add the vegetables: Add the onion and cook for 3 minutes. Stir in the garlic and finely chopped broccoli, then cook for 8–10 minutes, or until the broccoli is tender and the sausage meat is cooked through.
Make the creamy sauce: Reduce the heat and stir in the crème fraîche and grated Parmesan. Drain the pasta, reserving a cup of pasta water.
Combine everything and serve: Add the drained pasta, with a good splash of pasta water, to the pan and toss well until the pasta is coated in the sauce. Add a little more pasta water if needed, and season to taste. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days.
