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Creamy Italian sausage and broccoli pasta with parmesan crumbs

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 1/3 cup finely grated parmesan
  • 375g dried curl pasta
  • 300g broccoli, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh thyme leaves
  • 500g packet Italian style beef and pork sausages
  • 1/4 cup dry white wine
  • 300ml light thickened cream for cooking
  • 60g baby spinach


  • 1
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Spoon 1 tablespoon parmesan on to prepared tray to form a mound. Spread to form a 6cm round. Repeat with remaining parmesan to make 4 rounds. Bake for 5 minutes or until golden. Set aside to cool.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding broccoli in the last 3 minutes of cooking time. Drain, reserving 1/4 cup cooking liquid.
  • 3
    Heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Squeeze mince from sausages and add to pan. Cook for 5 to 6 minutes, roughly breaking up with a wooden spoon, until browned and almost cooked through. Add wine. Simmer for 1 to 2 minutes or until reduced by half. Add cream. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until slightly thickened.
  • 4
    Add spinach, pasta mixture and reserved cooking liquid to pan. Season. Toss over heat for 3 to 4 minutes or until heated through. Divide among serving bowls. Crumble parmesan over pasta. Serve.

Source: taste.com.au


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