FUN FACT – Orecchiette pasta with its concave shape, like a tiny bowl, makes it perfect for scooping up sauces and catching all the tasty bits like our little golden sausage bites!
Ingredients
- 8 British Sausage Co. Thin Cumberland Sausages (casings removed and broken into bite size pieces)
- 350g orecchiette pasta
- 1 small head of broccoli, cut into small florets
- 1 cup frozen peas
- 2 gloves garlic, finely chopped
- 1 tbsp olive oil
- ½ cup grated Parmesan or Pecorino Cheese
- ½ tsp chilli flakes (optional, for a little heat)
- Zest of 1 lemon (optional, for a little fresh zing)
- Salt and pepper for seasoning
Method
- Cook the Pasta: Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente, approximately 8 to 10 mins (see directions on pack). Reserve ½ cup of pasta water before draining.
- Blanch the Broccoli and Peas: In the last 3 minutes of pasta cooking, add in the broccoli florets and peas to the boiling water. Drain with the pasta and set aside.
- Brown the Sausage pieces: Heat olive oil in a large frying pan over medium-high heat. Add the sausage pieces and cook until golden and cooked through, about 6–8 minutes.
- Sauté Garlic & Combine: Add garlic (and chili flakes if using) to the pan and sauté for 1 minute. Return the pasta and veggies to the pan. Toss everything together, adding reserved pasta water and grated cheese to create a light sauce.
- Finish & Serve Season with salt, pepper, and lemon zest if using. Serve with more grated cheese and chilli flakes…if you like a little heat!
