Casarecce with Broccoli and Sausage.

Serves 4

This meal is on rotation regularly at my house, winning favours with the youngsters and us grown ups.

Cooked with love by @silviacollocaofficial and made with the Per Amore Clad 30cm Open Skillet

Ingredients:

• 4 pork and fennel sausages, meat squeezed out of the casing
• 2 garlic cloves, bashed, skin on
• 2 tablespoons of extra-virgin olive oil
• 1 large broccoli head cut into florets, stem cut into small cubes
• 400gr of casarecce pasta
• parmesan cheese for serving
• salt and pepper for seasoning

Method:

1. Bring a large pot of salted water to the boil.
2. In the meantime, heat up the oil in a large pot, add the garlic and sausage meat and sauté for 6-7 minutes, or until golden brown and cooked through. Turn off the heat.
3. When the water is boiling drop in the uncooked pasta as well as the prepared broccoli, as they will cook together in the same time.
4. Cook until the pasta is perfectly al dente, then turn the heat back on under the sausage meat pot.
5. Using a large slotted spoon lift the pasta and broccoli straight into the sausage pot, dragging along some pasta cooking water. Toss well so all ingredients are well combined. Add a little extra pasta cooking water it looks too dry.
6. Drizzle a little olive oil, then turn off the hear, add parmesan to your liking, salt and pepper, if needed, and toss well. Serve hot with a little extra parmesan cheese, either grated or shaved.