Recipe and photography by Ella Fanfarillo
Ingredients
1/2 broccoli (roughly chopped)
8-10 brussels sprouts (thinly sliced)
150g casarecce
75g nduja
Olive oil
Black pepper
100g parmesan (finely grated)
Method
- Gently heat a generous amount of olive oil in a heavy based pan and gently fry the nduja for a couple of minutes.
- In a separate pan cook the casarecce in generously salted boiling water for approximately 8 minutes.
- Add all of the roughly chopped broccoli to the nduja followed by thinly sliced sprouts and fry on a medium heat until they are starting to nicely caramelise.
- Add a couple of tablespoons of pasta water and cover with a lid to ensure the broccoli is tender then take off the heat.
- Once cooked drain your pasta and add to the nduja vegetable mixture and mix well, ensuring all of the pasta is coated in the nduja oil!
- Finally, add the grated parmesan and stir until melted.
