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Rigatoni with Italian sausage and broccoli

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings

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

  • 1
    Cook 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.
  • 2
    Meanwhile, 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.
  • 3
    Add 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.

Source: taste.com.au

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