A spin on the Italian classic using sausage meatballs, spaghetti and greens – on the table in half an hour
Prep:10 mins
Serves 4
1 tbsp olive oil8 chipolatas, meat squeezed out and rolled into balls3 eggs50g parmesan, grated, plus extra to serve (optional)300g spaghetti1 head broccoli, broken into small florets2 garlic cloves, crushed
STEP 1In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.STEP 2Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.STEP 3Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat.STEP 4Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.
