Sausage, broccoli & chilli pasta

Method3 steps · about 25 min

1. 1

   Step 1: Cook the rigatoni (300g) in a pan of boiling salted water following pack instructions, adding the broccoli for the last 3-4 mins until just tender. Drain, reserving a mugful of the cooking water.

   Cook rigatoni following pack instructionsUses 300g rigatoni · 330g long-stemmed broccoli any larger stems trimmed or halved

2. 2

   Step 2: Meanwhile, put the sausagemeat and oil (1 tbsp) in a cold frying pan and cook over a medium heat, stirring often for 6-8 mins until the fat starts to render and the meat is golden and crisp. Remove to a bowl using a slotted spoon.

   Uses 6 pork sausages sausagemeat squeezed from its skins · 1 tbsp olive oil

3. 3

   Step 3: Stir in the chilli flakes (1 tsp), garlic (2) and parsley (2 tbsp) stems, and cook for 2-3 mins more until fragrant. Stir through the lemon (½) zest, return the sausagemeat to the pan, then toss in the drained pasta and broccoli. Stir in the crème fraîche (3 tbsp), lemon juice and splash of the reserved pasta cooking water, and cook for another minute until everything comes together. Serve in bowls topped with the red chilli (1) slices and parsley leaves.

   Uses 300g rigatoni · 330g long-stemmed broccoli any larger stems trimmed or halved · 6 pork sausages sausagemeat squeezed from its skins · 1 tsp chilli flakes · 2 garlic cloves crushed · 2 tbsp parsley leaves picked and finely chopped, stems finely chopped · 3 tbsp crème fraîche · ½ lemon zested and juiced