- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Here’s a trick from Italy – turn sausages into gourmet mince and serve with chunky pasta.
Ingredients
- 400g dried rigatoni pasta
- 300g broccoli, cut into florets
- 500g Italian pork sausages
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 teaspoons chopped fresh rosemary
- 125ml (1/2 cup) Massel chicken style liquid stock
- 1 bunch rocket, ends trimmed, washed, shredded
- 2 tablespoons balsamic vinegar
- Shaved pecorino or parmesan, to serve
Method
- Step 1Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Add the broccoli to the pan in the last 3 minutes of cooking. Drain and return to the pan.
- Step 2Meanwhile, use a knife to pierce the casing at one end of each sausage. Squeeze the sausage meat into a bowl. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the rosemary and cook, stirring, for 1 minute or until aromatic. Add the sausage meat and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until browned.
- Step 3Add the chicken stock and simmer for 3 minutes or until reduced by half. Add the sausage mixture, rocket and vinegar to the pasta mixture. Toss to combine. Season with pepper. Divide among serving bowls and sprinkle with pecorino or parmesan to serve.
- Low sugar
Nutrition
2882 kj
Energy
27g
Fat Total
9g
Saturated Fat
8g
Fibre
32g
Protein
81mg
Cholesterol
854.68mg
Sodium
4g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
Notes
Variations Chicken & tarragon penne: Replace the rigatoni with dried penne pasta. Replace the Italian pork sausages with chicken sausages. Replace the rosemary with fresh tarragon.
Lamb, spinach & feta spaghetti: Replace the rigatoni with dried spaghetti pasta. Replace the Italian pork sausages with lamb sausages. Replace the brown onion with red onion. Replace the rocket with English spinach. Replace the pecorino or parmesan with crumbled feta.
- Author: Chrissy Freer
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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