Pork and fennel sausages and broccoli are a match made in heaven. Milk instead of cream pulls everything together, making this pasta creamy and satisfying without feeling heavy.

Serves 4 | Prep 10 mins | Cook 20 mins

Recipe by Elizabeth Hewson

Ingredients

• 320-400 g short dried pasta
• 2 tablespoons olive oil
• 300 g (about 4) pork and fennel sausages
• 2 large garlic cloves, finely chopped
• 1/2 cup chicken stock
• 170 g broccoli florets, finely chopped
• 1/2 cup full-fat milk
• 1 tablespoon salted butter
• 1/4 cup grated Parmesan, plus extra to serve
• Zest of 1 lemon

Method

1. Bring a large saucepan of well-salted water to the boil. Add pasta and cook until al dente.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Squeeze sausage from its casing in nuggets and fry for 5 minutes until golden.
3. Reduce heat to low. Add garlic with a pinch of salt and cook for 1 minute, stirring.
4. Add stock and scrape up any sticky bits from the pan. When nearly simmering, add broccoli and stir well. Cover and cook for 3 minutes.
5. Add milk, stir, and bring back to a simmer. Turn off heat and set aside until pasta is ready.
6. Reserve 1/2 cup pasta cooking water, then add pasta directly to the sauce with the butter, Parmesan and lemon zest. Season with cracked pepper and toss well, adding a splash of pasta water if needed. Serve immediately with extra Parmesan.

Recipe by Elizabeth Hewson from Home Food, photography by Nikki To. Murdoch Books.