This is a very simple dish that doesn’t compromise on taste. Minimum fuss in preparation, but good robust flavours to savour, making it a winner all round! Use thin stems of broccoli to ensure it cooks evenly, so cut any thicker stalks in half if they are chunky. It’s a sausage pasta dish with a difference which is ready in a little over 30 minutes.
- 8 chunky beef sausages
- 3tbsp olive oil
- 2 garlic cloves, crushed
- 300g fine stem (Tenderstem®) broccoli, trimmed
- Salt and freshly ground black pepper
- 8 sheets fresh lasagne
Cut the sausages into chunky pieces. Heat 2tbsp oil in a large saucepan and stir fry the sausages for 5 mins until browned all over. Reduce the heat, add the garlic and broccoli, cover and cook for a further 10 mins, stirring occasionally until the broccoli is wilted and the sausage pieces are cooked through. Season well.
Meanwhile, bring a large saucepan of salted water to the boil. Mix in the oil and carefully lower the sheets of lasagne into the water. Cook for 2-3 mins until tender. Drain well and cool under cold running water.
Pat dry the lasagne sheets with kitchen paper then cut into wide strips. Set aside.
Just before serving, carefully toss the ribbons of pasta into the sausage mixture. Stir gently over a low heat for 2-3 mins to warm through then pile into warm serving bowls. Season to taste and serve immediately with crusty bread and a crisp salad.
Top tip for making Sausage with fine stem broccoli and pasta ribbons
This recipe works well with asparagus spears. Use pork sausages if preferred. For a spicier salad, add some chopped garlic and red chilli to the onion as it cooks.