Cheesy Sausage & Broccoli Spaghetti
with Creamy Sauce
A favourite at the Fresh Farm, our take on this Italian classic is quick, colourful and packs a flavour punch. Using sausage meat instead of beef mince is a really easy way to reduce cooking time, with a sprinkling of chilli adding a delicious kick of flavour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Broccoli Florets
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
1
Chicken Stock Powder
200
Spaghetti
1
Garlic Clove
1
Red Chilli
60
Mature Cheddar Cheese
(Contains Milk)
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
200
Water for the Sauce
Nutritional information
Instructions
Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Peel and grate the garlic (or use a garlic press). Grate the Cheddar. Halve the chilli lengthways, deseed then thinly slice. Cut any larger broccoli florets in half.
Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot add the sausage meat and fry until browned, 4-5 mins. Break it up with a spoon as it cooks. When brown add the broccoli florets, turn the heat down to medium and cook until the broccoli starts to soften, 3-4 minutes . Add the garlic and half of the chilli (add less if you don't like heat). Cook for a further minute.
Meanwhile, when the water is boiling, add the spaghetti (see ingredients for amount). Cook until tender, 8 mins, then drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the water (see ingredients for amount), chicken stock powder and the grated Cheddar to the pan with the sausage meat etc. Stir to melt in the cheese and bring to the boil. Add the creme fraiche and turn down to a simmer. cook until the broccoli is tender, 5-6 mins. Stir in half the hard Italian cheese.
When the sauce is ready add the drained spaghetti to the frying pan and mix well to coat the spaghetti in the sauce, warm through until piping hot, 2-3 minutes. IMPORTANT: The sausage meat is cooked when no longer pink in the middle. Taste and add salt and pepper if you feel it needs it.
Share the spaghetti and sauce evenly between your bowls. Sprinkle over the remaining hard Italian cheese and the remaining sliced red chilli if you want a bit more of a kick. Enjoy!
