Creamy Sausage, Broccoli and Chilli Pasta

Name: Creamy Sausage, Broccoli and Chilli Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 6 pork sausages, sausagemeat removed from casings; 300 g rigatoni; 330 g long-stemmed broccoli; 2 clove garlic, crushed; 2 tbsp parsley leaves picked and finely chopped, stems finely chopped; 1 tbsp olive oil; 1 tsp chilli flakes; 3 tbsp creme fraiche; 1/2 lemon, zested and juiced; 1 red chilli, deseeded and finely sliced

This creamy sausage, broccoli and chilli pasta is a fast, satisfying dinner with crisp golden sausage, tender broccoli, and a bright hit of lemon. The sauce comes together with creme fraiche and a splash of pasta water for a silky finish that feels comforting without being heavy.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

pork sausages, sausagemeat removed from casings
6
rigatoni
300 g
long-stemmed broccoli
330 g
garlic, crushed
2 clove
parsley leaves picked and finely chopped, stems finely chopped
2 tbsp
olive oil
1 tbsp
chilli flakes
1 tsp
creme fraiche
3 tbsp
lemon, zested and juiced
0.5
red chilli, deseeded and finely sliced
1

Step-by-Step Instructions

Bring a large pan of well-salted water to the boil. Cook the rigatoni according to the package directions. Add the broccoli during the last 3 to 4 minutes of cooking so it becomes tender but still bright green. Drain, reserving about 1 cup of the pasta cooking water.

While the pasta cooks, place the sausagemeat and olive oil in a cold frying pan. Set over medium heat and cook for 6 to 8 minutes, breaking the meat into small pieces and stirring often, until the fat renders and the sausage is browned and crisp at the edges. Use a slotted spoon to transfer the sausage to a bowl.

Add the chilli flakes, crushed garlic, and chopped parsley stems to the pan. Cook for 1 to 2 minutes, stirring constantly, until fragrant. Stir in the lemon zest, then return the sausage to the pan along with the drained pasta and broccoli.

Add the creme fraiche, lemon juice, and a splash of the reserved pasta water. Toss everything together over low heat for 1 minute, adding a little more pasta water if needed to loosen the sauce. Divide between bowls and finish with the sliced red chilli and chopped parsley leaves.

Chef's Tips

If you cannot find long-stemmed broccoli, use broccolini or small broccoli florets instead. Reserve enough pasta water before draining, as it helps the sauce cling to the pasta. For a milder version, reduce the chilli flakes or leave off the fresh chilli garnish. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.