Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Orecchiette with Sausage & Broccoli
Delicious Orecchiette with Sausage & Broccoli is a simple, flavour-packed pasta dish that comes together in around 30 minutes. The orecchiette holds onto the savoury sausage juices, while broccoli adds freshness and texture for a balanced, satisfying bowl.
Garlic, olive oil and optional chilli flakes create a light but punchy sauce, and a final shower of Parmesan ties everything together. It is ideal for busy weeknights but still feels special enough for a relaxed weekend supper.
Method
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- Bring a large pan of salted water to the boil and cook orecchiette until al dente.
- In the last 3 minutes of pasta cooking, add broccoli florets to the same pan.
- Reserve a mug of pasta water, then drain pasta and broccoli.
- Meanwhile, heat olive oil in a large frying pan over medium heat.
- Add sausage meat and cook, breaking it up, until browned and cooked through.
- Stir in garlic and red pepper flakes, then cook for 1 minute until fragrant.
- Add drained orecchiette and broccoli to the sausage pan and toss well.
- Add a splash of reserved pasta water as needed to loosen and coat.
- Season with salt and black pepper to taste.
- Serve hot with grated Parmesan and chopped parsley if using.
Ingredients
- 1 tsp Red Pepper Flakes optional
- 340 g Orecchiette
- 3 cloves Garlic minced
- small handful Parsley chopped, optional garnish
- 450 g Sausage Italian-style or preferred sausage meat
- Salt, to taste
- Black Pepper, to taste
- Parmesan grated, optional, to serve
- 2 cups Broccoli cut into florets
- 3 tbsp Olive Oil
Notes
If using very fatty sausage, drain a little fat before adding garlic.
Add lemon zest at the end for a brighter finish.
For extra heat, increase chilli flakes to taste.
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