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Tuscan sausage ragu

with orecchiette pasta
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
111 kcal
Protein
: 
10g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Dried Italian Herbs

200 grams

Orecchiette pasta

150 grams

Tenderstem® Broccoli

250 grams

Tuscan Pork Sausage

½ sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

2 unit(s)

Medium Tomato

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

Energy (kJ)466 kJ
Energy (kcal)111 kcal
Fat5.7 g
of which saturates3.8 g
Carbohydrate3.3 g
of which sugars2.4 g
Dietary Fibre3.4 g
Protein10 g
Salt0.5 g
Potassium345.5 mg
Calcium42.4 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 200 degrees. Bring a large pan of water to the boil with a generous pinch of salt. Once boiling add the orricette, cook for 12 mins, then drain in a colander, reserving the pasta water (see ingredients for amount). Set aside the drained pasta, we will add it to the sauce later.

2

Meanwhile, pop the tenderstem broccoli on a baking tray and drizzle with oil and a pinch of salt and pepper. Toss to coat, then roast on the top shelf until cooked through and crisping a the edges, 15-20 mins. 

3

Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the tomatoes. 

4

Add a drizzle of oil to a large frying pan on medium high heat and once hot, add the shallot. Cook and stir until softening, 5 mins, then add the sausage meat and Italian herbs. Let the meat brown, breaking it up with a spoon as it cooks, 5 mins.

5

 Add the tomatoes, stock and reserved pasta water (if the pasta isn't ready just carefully ladle it out whilst still boiling). Let the sauce simmer for 5 mins, stirring often, then add the drained pasta, half the Italian cheese and plenty of pepper. Remove the pan from the heat and stir well to combine.

6

 Remove the broccoli from the oven. Divide the pasta between bowls and top with the roasted broccoli and finish with a sprinkle of the remaining hard Italian cheese. Enjoy! 

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