Pork & fennel orecchiette, broccolini, pangrattato
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
Pork and fennel sausages
Long red chillies
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, wheat, gluten, dairy, egg
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
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.