Ingredients
400g orecchiette
300g broccoli
cut into small florets
1 silver beet
stems removed, sliced
1 tbsp olive oil
400g thick sausages
good quality beef or pork
1 clove garlic
sliced
½ cup white wine
(125ml)
½ cup chicken stock
(125ml)
½ cup cream
(125ml)
parmesan cheese
shaved, to serve
Equipment
- 1 small saucepan
- 1 large frypan
- 1 wooden spoon
- 1 colander
Instructions
- Cook pasta according to packet instructions. Drain.
- Meanwhile, bring 500ml water to boil in a small saucepan. Blanch broccoli for 2 minutes. Add silver beet and blanch for a further minute. Strain and set aside.
- Heat oil in a large frypan over medium heat. Remove casings from sausages and break meat up into small, uneven pieces. Add to frypan and brown all over, using a wooden spoon to turn and further break up the meat.
- When almost cooked through, add garlic and cook for a further minute. Add cooked green vegetables and combine well.
- Pour in wine, allowing it to bubble up. Then add stock and cream and simmer for a minute or so.
- Finally, add drained pasta and toss the pan to ensure everything is coated in the sauce. Season well.
- Serve with shaved parmesan.
Notes
Tip
Choose good quality beef or pork sausages.
Tip
Don't be too fussy when you break up the sausage meat. You don't want even-sized meatballs, nor do you want the consistency of mince.
