Orecchiette with Sausage and Tenderstem Broccoli

Ingredients

• 400 g orecchiette
• 4 Italian-style pork sausages
• 250 g tenderstem broccoli
• 3 clove garlic cloves
• 1 tsp dried chilli flakes
• 3 tbsp olive oil
• 60 g Pecorino Romano, grated
• 1 lemon, zest only

Method

1. 1

   Cook the orecchiette in well-salted boiling water. In the last 3 minutes of cooking, add the tenderstem broccoli to the same pot. Reserve 200 ml pasta water, then drain both together.

2. 2

   Squeeze the sausagemeat from the skins. Heat the olive oil in a large frying pan over medium-high heat and fry the sausagemeat, breaking it into small pieces, until golden and cooked through, about 6–8 minutes.

3. 3

   Add the sliced garlic and chilli flakes and cook for 1 minute more.

4. 4

   Add the drained pasta and broccoli to the pan with a generous splash of pasta water. Toss everything together over the heat, crushing some of the broccoli into the sauce.

5. 5

   Remove from the heat, stir in the Pecorino and lemon zest, and serve immediately.