Puglian Style Sausage and Broccoli Pasta in Sun-Dried Tomato Butter Sauce

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

Once the oil is hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

While the sausage 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. 

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 a medium-high heat with a drizzle of oil.

Add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the Tenderstem® and stir-fry, 4-5 mins more.

Meanwhile, zest and cut the lemon into wedges.

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, cheese, cooked pasta, reserved pasta water and butter and sugar (see pantry for all three amounts) into the pan. Stir until the cheese and butter has melted and the sauce has combined.

Add in a good squeeze of lemon juice.

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