21 Nov Sausage and Sun-dried Tomato Pasta with Broccoli
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
500g 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!
From the outset, you need to make sure your skillet is large enough to hold the cooked pasta and all the other ingredients at once.
You could use any store-bought pasta for this recipe. I used curly fettucine as I love the look and texture, but plain fettucine would work just as well. Oriecchiete, tagliatelle and casarecce are also good choices.
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