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Puglian Inspired Sausage and Broccoli Rigatoni
Puglian Inspired Sausage and Broccoli Rigatoni

Puglian Inspired Sausage and Broccoli Rigatoni

with Sun-Dried Tomato Butter Sauce and Balsamic Rocket

Orecchiette with broccoli rabe is a traditional and beloved Puglian dish. In our spin on this traditional dish, we've used Tenderstem® broccoli paired with a rigatoni base and oregano sausage meat. Bursting with flavour, this dish has notes of lemon, chilli and garlic, all pulled together into a rich sun-dried tomato butter sauce.

Tags:
New
Allergens:
Cereals containing gluten
Wheat
Sulphites
Milk
Egg

The quantities provided above are averages only.

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.

Total25 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

1 unit(s)

Onion

2 unit(s)

Garlic Clove

80 grams

Tenderstem® Broccoli

1 unit(s)

Lemon

1 pinch

Chilli Flakes

50 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

½ tsp

Sugar

20 grams

Butter

Nutritional information

Energy (kJ)3714 kJ
Energy (kcal)888 kcal
Fat38.6 g
of which saturates18 g
Carbohydrate91.5 g
of which sugars18 g
Dietary Fibre11.1 g
Protein38.3 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Bowl
Pan
Zester
Garlic Press
Lid

Instructions

Boil the Pasta
1

Bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, reserve some of the pasta water (see pantry for amount), then drain the pasta in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. 

Get Frying
2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 mins.

Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Finish Prepping
3

While the sausage meat fries, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Cut the Tenderstem® broccoli into thirds. 

Zest and cut the lemon into wedges.

Add the Veg
4

Once cooked, transfer the sausage meat to a bowl and cover with a lid or foil to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the onion and stir-fry until softened, 4-5 mins.

Next, add the Tenderstem® and stir-fry for 4-5 mins more.

All Together Now
5

Once the onion has softened and the broccoli is tender, add the lemon zest, garlic and chilli flakes (add less if you'd prefer things milder) to the veg and fry until fragrant, 1 min more.

Stir the cooked sausage meat, sun-dried tomato paste, hard Italian style cheese, cooked pasta, reserved pasta water, butter and sugar (see pantry for both amounts) into the pan. Stir until well combined.

Add a good squeeze of lemon juice and a splash of water if you feel it needs it. Taste and season with more salt, pepper or more lemon juice if needed.

Serve Up
6

Share the sausage and broccoli pasta between your bowls with any remaining lemon wedges for squeezing over.

Serve the rocket alongside. Drizzle the balsamic glaze and some oil over the leaves to finish.

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