Creamy Sausage & Broccoli Pasta

• 8pork sausages, skins removed and meat crumbled
• 350 mlhot chicken stock
• 1½ tbspplain flour
• 1large broccoli head, cut into small florets
• 1onion, finely diced
• 2garlic cloves, thinly sliced
• 150 mldouble cream
• 25 gunsalted butter
• 400 gpenne
• 1 tspDijon mustard
• 60 gParmesan, finely grated
• salt and black pepper to taste
• 15 gflat-leaf parsley, roughly chopped

Method

1. 1Bring a large pan of salted water to the boil and cook the penne for 2 minutes less than the pack time so it stays slightly firm. Add the broccoli florets for the final 3 minutes, then drain, reserving a mugful of starchy water.
2. 2While the pasta cooks, melt the butter in a deep frying pan over medium heat, add the onion and cook gently for 6 minutes until soft, sweet and translucent. Add the garlic for the final minute, until fragrant but not coloured.
3. 3Push the onion to one side, crumble in the sausagemeat and fry for 6-8 minutes until browned and crisp in patches, breaking it up with a wooden spoon as you go.
4. 4Stir in the flour and cook for 1 minute, then splash in the hot stock a little at a time, whisking until smooth. Simmer for 3 minutes until slightly thickened.
5. 5Pour in the cream and mustard, then simmer gently for 4 minutes until the sauce coats the back of a spoon. Stir through most of the Parmesan, then taste and season well with salt and black pepper.
6. 6Tip the drained pasta and broccoli into the sauce with a splash of reserved water, tossing until every piece is glossy and the broccoli breaks down a little into the cream. Scatter over the parsley and remaining Parmesan to serve.

Per serving

kcal

1064

protein

40.6g

fibre

8.2g

carbs

91.4g

fat

59.3g