Warning: Once you try this dish, it will become a family favourite.
This has to be one of the easiest recipes I have ever posted, seriously. With a mere 6 ingredients, you can’t go wrong with this one as a mid-week family meal that won’t break the bank (or leave you watching the clock).
Livened up by the perfectly balanced sweetness and tang of the sun-dried tomatoes, this pasta can be whipped together in a snap, and probably using a bunch of things you already have in your pantry.
Pleasing and simple, this one will become a staple in your weekly dinner rotation.
Enjoy with gusto,
Sausage and Sun-dried Tomato Pasta with Broccoli
- 1 head broccoli cut into florets
- 6 Italian sausages
- 500 grams pasta of your choice (see note)
- 2 cloves garlic minced
- 8-10 sun-dried tomatoes sliced into strips
- 1 cup parmesan cheese grated
- Salt to taste
- Fresh basil to serve
- Bring a large pot of salted water to the boil. Blanch the broccoli for 3 minutes before removing from the water using a skimmer. Reserve the water to cook the pasta. Run the broccoli under cold water to stop the cooking process. The broccoli should be bright green and maintain its firmness.
- Meanwhile, heat the olive oil in a very large skillet (see note) over medium heat. Cook the sausages until browned evenly on all sides and cooked through. Remove the sausages from the heat and slice into 1-2cm rounds. Set aside.
- Cook the pasta according to packet directions in the water retained from the broccoli. Before draining, reserve 2 cups of the water and set aside.
- Next, place the pan from the sausages back over medium heat, and add the garlic and broccoli, sauteeing for a couple of minutes before adding the sliced sausage and sun-dried tomatoes.
- Add the drained pasta to the pan with the parmesan cheese and half the reserved water, giving it a good toss to coat and distributing the other ingredients evenly throughout. If the pasta feels a little dry or sticky, add a little more water. Season to taste top with a sprinkle of extra parmesan and fresh basil to serve. Enjoy!
Did you make this recipe?
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