Creamy Sausage and Broccoli Pasta
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
- Bring a large saucepan of well-salted water to the boil. Add pasta and cook until al dente.
- 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.
- Reduce heat to low. Add garlic with a pinch of salt and cook for 1 minute, stirring.
- 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.
- Add milk, stir, and bring back to a simmer. Turn off heat and set aside until pasta is ready.
- 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.
