6 Classic Essex Jimmy’s farm Sausages (any free range sausage would work)
250g Pasta (Penne)
200g Broccoli
1 Large White Onion
1 Green Chilli (Frozen)
½ Tsp Fennel Seeds
Tsp Chopped Thyme
Rapeseed Oil
Maldon Salt
Black Pepper
2 Chicken Stock cubes
Red Leicester for garnish
Firstly find a suitably sized saucepan and a generously
sized sautee pan.
Fill the saucepan up with water, season with Salt and throw
in the Chicken stock cubes. When the saucepan of water is boiling throw in your
pasta and cook until just before it is ready (check the pack for instructions,
cooking times for pasta’s vary hugely).
Meanwhile, chop your onion (fine dice) and Broccoli floret
(into small bite sized florets) any extra Broccoli stalk chop up and add to the
frying pan.
Next break up the sausages (pinch the meat through the skin)
to from rough bite sized balls. Get them in the frying pan alongside the onions
and fry them, make sure you get a little colour on the Sausage. Add the Fennel seeds too.
Just before the pasta is about to complete cooking add the
Broccoli florets to it to cook for a minute or so. Finally add the Thyme and finely chopped Chilli to the pan, I added this last so not to burn it.
Once the Pasta and Broccoli is cooked, drain and then add to the frying pan. Toss the ingredients together so that the Pasta and Broccoli is nicely coated with the cooking Oil and then serve on warm plates.
Get some Red Leicester onto the pasta and finish with a swirl of Rapeseed Oil. Really simple dish made with lovely ingredients, you can’t go wrong making this!
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