Pork & fennel orecchiette, broccolini, pangrattato

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 15 MINS

INGREDIENTS‭:‬

Pork and fennel sausages

Pangrattato

Orecchiette

Broccolini

Lemon

Long red chillies

Zucchini

 

PANTRY STAPLES‭:‬ Cooking oil

ALLERGENS‭:‬ Garlic, wheat, gluten, dairy, egg

DIETARY INFORMATION‭:‬

Pangrattato: Ingredients: Breadcrumbs, parmesan, spices, herbs, garlic, oil. Allergens: Dairy, wheat, gluten, sesame, garlic

Pork & fennel sausage: Best before: 07/02/2021

Pasta: Allergens: Eggs, wheat, gluten

  

METHOD:

1. Prepare the ingredients: Wash the vegetables. Cut the broccolini into 5cm pieces. Slice the zucchini into 1cm rounds. Thinly slice the long red chilli. Cut the lemon into wedges.

2. Cook the pasta sauce: Remove the skin from the sausages. Heat a frying pan over medium heat and add the sausages. Break the sausages using a spoon or spatula. Cook for 5 minutes. Add the zucchini and broccolini and cook for  another 5 minutes. Add the chilli and squeeze half of the lemon over the sauce.

3. Cook the pasta: Meanwhile, boil a saucepan of salted water. Add the pasta and cook for 2 minutes or until the pasta is cooked. Strain the pasta through a sieve or colander.

4. To serve: Combine the pasta and sauce. Divide into the serving plates and top with the pangrattato. Serve with the remaining lemon wedges.

 

For downloadable pdf version, click here.