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Pasta with Broccoli, Spicy Sausage, Parmesan and Fried Sage
- Serves
4
- Difficulty
Easy
By Peter Gordon
Published 2003
Any pasta works with this recipe as do most greens. I used trompetti pasta and purple sprouting broccoli, but shredded silverbeet or Swiss chard, regular broccoli or pak choy would work just as well, although you may need to adjust the cooking time.
Ingredients
400 g 14 oz 80 ml 2 ½ fl
Method
Bring a large saucepan of salted water to the boil, add pasta, stir, then boil uncovered until almost cooked (for dried pasta this will be about 8 minutes). Drain.
Meanwhile, heat olive oil in a large pan and fry onions and garlic over a high heat until they begin to caramelise. Add sausage slices and half the sage leaves and gently stir until sausage is partly cooked. Add broccoli, sal
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Another good pasta recipe. I chose it because I had just pruned my sage bush and had lots of leaves drying in the kitchen. I used fresh chorizo sausage which worked well (removed from the casing). The pasta soaked up the juices and so saving some of the pasta water to add more moisture is a good idea.
The sage really made this, for me. I have a big sage bush of it, but I don’t often use it because the flavour is so strong. But it works really well with the robust sausage in this pasta. I used somewhat spicy Cumberland sausages, rather than anything more extreme - it worked very well.
Easy and tasty, though at the end I wished I had saved a bit of the pasta cooking liquid as it was a bit dry. Splashed on some chili oil instead and everyone was happy. I omitted the sage and used some thyme and half a red chili. Also removed the sausage from the casing and broke it apart with back of a wooden spoon. I also cut recipe in half and used 200 g pork sausage.
will try again!