Recipe and photography by Ella Fanfarillo
Ingredients
250g pork sausage meat
300g radiatori
1/2 broccoli head
Olive oil
1tbsp tomato puree
4 sage leaves
Salt
Black pepper
Crispy chilli oil (to serve)
Method
In a large saucepan gently heat a generous amount of olive oil and add the sausage meat; keep stirring to ensure it doesn’t catch on the bottom of the pan.
Season well with black pepper and salt.
Meanwhile, in a separate pan add the radiatori to well salted boiling water and cook for approximately 8-10 minutes.
Once the sausage meat is cooked add the roughly chopped broccoli and gently fry.
Add 5-6 tablespoons of pasta water to the broccoli and cover with a lid for a couple of minutes.
Next add the sage leaves and tomato puree; stir well and fry for a few minutes.
Add another couple of tablespoons of pasta water to slacken the mixture followed by double cream.
At this stage reduce the heat right down so that the cream doesn’t boil.
Drain the radiatori and add to the sauce.
Finish with some crispy chilli oil for a warming kick!
