Another very good recipe for pasta from Diana Henry.
Ingredients
- 8 good-quality spicy sausages
- 4 tbsp olive oil
- 2 red onions cut into wedges, about 1cm thick at the thickest part
- 5 garlic cloves finely sliced
- 1 tsp chilli flakes
- 750 g purple sprouting broccoli or tenderstem broccoli trimmed at the base
- 175 ml dry white vermouth or dry white wine
- 325 g rigatoni or orecchiette or whatever pasta shape you have
- freshly grated parmesan to serve (optional)
Servings:
Instructions
- You can leave the sausages in their casings and cut them into lengths the size of half your index finger, or you can remove the casing and break the sausage meat into chunks the size of a walnut.
- Heat the oil in a sauté pan and brown the sausages all over. Lift them out with a slotted spoon and set aside.Add the onions to the oil left in the pan and cook them over a medium heat until they are golden and quite soft.
- Add the garlic and chilli and cook for another couple of minutes, then throw in the broccoli. Stir all this around and return the sausages to the pan.
- Pour in the vermouth (or wine). Bring to the boil then turn the heat down, season, cover the pan and cook over a medium heat for about 7 minutes. The broccoli will become tender and the sausages cooked through.
- Remove the lid and continue to cook so that the juices around the sausages and vegetables becomes a bit thicker. It shouldn’t be soupy but you want it to coat the pasta.
- Cook the pasta in plenty of boiling, lightly salted water until al dente. Drain and add it immediately to the sausages. Season again and serve with grated Parmesan if using.
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