A simple midweek supper of short pasta flavoured with chilli and garlic, served with pork chipolatas
Prep:10 mins
Serves 4
200g Cumberland pork chipolata1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped250g broccoli, cut into florets250g conchigliette pasta (or any short pasta)pinch of chilli flakesgrated zest and juice ½ lemon25g rocket
STEP 1Heat the grill, and cook the sausages for 10-12 mins or until cooked through and golden brown.STEP 2Meanwhile, heat the oil in a small frying pan, cook the onion for 6-8 mins until soft, then add the garlic and cook for 1 min. Set aside.STEP 3Bring a pan of water to the boil and cook the broccoli for 3-4 mins until tender but still with a bite. Lift out using a slotted spoon and set aside.STEP 4Add the pasta to the water you have just cooked the broccoli in and cook following pack instructions. Drain well and return to the pan.STEP 5Chop the sausages into 2cm pieces and toss with the pasta, then chop the broccoli roughly and add to the pasta along with the cooked onions, garlic, chilli flakes, and lemon zest and juice. Toss everything together well with the rocket and season.
