Pasta al Forno con Broccoli e Salsiccia (Baked Pasta with Broccoli and Sausage)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 350 g rigatoni
- 4 italian-style pork sausages
- 300 g broccoli, cut into florets
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 150 g mozzarella, grated
- 40 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 791 kcal
- Protein
- 37.3 g
- Carbohydrate
- 69.1 g
- of which sugars
- 5.1 g
- Fat
- 39.8 g
- of which saturates
- 15.7 g
- Fibre
- 5.1 g
- Salt
- 2.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Squeeze the sausagemeat from the skins into small chunks.
- 2
Heat the olive oil in a pan and fry the sausage for 6-8 minutes until browned, then add the garlic and chilli flakes and cook for 1 minute.
- 3
Cook the broccoli in boiling water for 3 minutes, then drain, keeping a cupful of the water.
- 4
Cook the rigatoni in boiling salted water until just al dente, then drain and toss with the sausage, broccoli and a splash of the broccoli water.
- 5
Tip into a baking dish, scatter over the mozzarella and parmesan, and bake for 15-20 minutes until golden and bubbling.
- 6
Rest for 5 minutes before serving.
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