Orecchiette with Sausage and Broccoli

Ingredients

• 230 g orecchiette
• 1 broccoli (small; cut into florets)
• 2 farmer's sausage (sliced)
• 250 ml cream
• Parmesan (shaved, for finishing)
• 0.5 blokje meat stock (crumbled; dissolved in 60 ml water)
• 60 ml water (for the stock)
• chili flakes (to taste, for finishing)
• pepper (to taste; for the sausage and again for the cream)
• salt (to taste; for the pasta water and for the sausage and cream)
• butter (a knob, for frying)
• water (a splash, to steam the broccoli in the microwave)

Steps

1. 1

   Slice the sausages and cut the broccoli into florets.

2. 2

   Bring a pot of salted water to a boil. Add the orecchiette and cook until al dente; then drain the pasta.

3. 3

   Put the broccoli florets in a microwave-safe bowl and add a splash of water. Cover the bowl with a small plate and microwave the broccoli for 5 minutes.

4. 4

   Melt a knob of butter in a large, deep-sided pan. Add the sausage slices and fry until golden brown and cooked through.

5. 5

   Add the steamed broccoli to the pan and season generously with pepper and salt.

6. 6

   Crumble the half stock cube into 60 ml water. Microwave for about 1 minute, stir, and pour the stock into the pan.

7. 7

   Let the stock reduce well. Lower the heat and add the cream.

8. 8

   Season the sauce again with pepper and salt and let it thicken slightly.

9. 9

   Add the drained pasta to the sauce and mix well.

10. 10

    Serve the pasta and finish with shaved Parmesan and chili flakes.

Notes

The post lists a total preparation time of 20 minutes. The amounts of Parmesan, butter, salt, pepper, chili flakes, and water for the broccoli are not specified.

Nutrition per serving

• pasta
• main course
• meat
• creamy
• quick
• Italian