Pork & fennel sausage orecchiette, pangrattato

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READY IN: 10 MINS

INGREDIENTS‭:‬

Pork and fennel sausages

Pangrattato

Orecchiette pasta

Broccolini

Lemon

Zucchini (use ½ of supplied)

Chilli

 

YOU’LL NEED‭:‬ Large frying pan, medium saucepan, colander or sieve, knife, chopping board

PANTRY STAPLES‭:‬  Salt

ALLERGENS‭:‬ Dairy, garlic, onion, wheat, sesame

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD:

1. Prepare the produce: Wash all the vegetables. Halve the zucchini and slice thinly on the diagonal. Cut the broccoli into 5cm pieces. Thinly slice the chilli on the diagonal.

2. Cook the pasta: Bring a medium saucepan of salted water to the boil. Put the pasta in the boiling water. Boil for one minutes or until cooked through. When cooked strain through a sieve.

3. Cook the pork: Meanwhile, heat a medium frying pan over medium heat. Remove the skin from the sausages. Cook the sausages for 3 minutes, breaking them apart as they cook. Add the zucchini, cook for one minute then add the broccolini stems and cook for 2 minutes.  Add the broccolini tops, cooked pasta and chilli and a squeeze of lemon. Cook for another minute, stirring, for all the flavours to come together.

4. To serve: Place the pasta on the serving dishes. Top with the pangrattato.

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