My husband Jason made this delicious dish after watching Gino D'Acampo on This Morning rustle it up. I put a pic on my Insta page and lots of people asked for the recipe. Its really quick, uses hardly any ingredients and is tasty as hell. Even my picky younger daughter ate it, in fact I think the less ingredients the better for Missie as she knows EXACTLY whats in it. Although I hid the anchovy fillets, they just give a subtle saltiness to the dish, you can’t see them.
You can also swap the sausages for chorizo or a plain pork if you like. The Toulouse sausage gives it extra garlic which is exactly how I like my pasta.
Serves 2
200g orecchiette pasta
2 x toulouse sausages
tenderstem broccoli
2 garlic cloves - finely sliced
half a red chilli
2 anchovy fillets
2 tbsp of virgin olive oil
Heat olive oil in a heavy based saucepan.
Take the sausage meat out of the skin and make little tiny balls, a little bigger than a marble. Fry off in the pan with the oil till just browned
Meanwhile cook the pasta as per cooking instructions, you want a little bite to it so keep checking until its al dente.
Add the finely sliced garlic and chilli to the sausage meat, fry for a couple of minutes.
Add the broccoli and toss in the pan with the sausage mixture.
Add 2 anchovy fillets (they should melt away to nothing) and stir through.
Fry the mixture for 5 minutes and then add the cooked pasta and a little of the pasta water. Give the pan a toss and coat all the pasta with the sausage mixture.
Serve with a sprinkling of parmesan.