INGREDIENTS

Serves 4

400g sausages, about 6 medium sized ones, any type will do but spicy ones if you like a bit of a kick
4 garlic cloves thinly sliced
1 broccoli
100g ricotta cheese, or cream cheese if you can’t get any ricotta
250g chunky pasta such as rigatoni or penne
pinch of chilli flakes
sea salt & freshly ground pepper
2 tablespoons olive oil
50g grated parmesan

Take sausages out of their casings and break up into about 4 bite sized pieces and roll into balls. Put a couple of tablespoons of olive oil in a fying pan and cook the sausages, browning them all over. In the meantime slice the broccoli stems into either small batons or rounds and put the pasta onto boil.

Add garlic and chilli flakes to the sausages, cook for a couple of minutes, add a ladel of the pasta water and add broccoli stems. Continue cooking for a further 3 minutes. If your pasta is not cooked at this stage, take the pan off the heat and set aside. Approximately 3 minutes before the end of your pasta cooking time, add broccoli florets to the pasta. Drain pasta with the broccoli florets, reserving a cup of the pasta cooking water. Tip pasta and broccoli into the pan with the sausages, mix in the cooking water, ricotta, parmesan and seasoning. If you have taken the pan off the heat, put it back on, mixing and warming everything up again. Serve immediately in bowls with extra parmesan.

Approximate cost £3.00