- List Of Ingredients
- 350g broccoli
- 4 higher-welfare chipolata sausages
- 1–2 fresh red chillies
- olive oil
- 2 teaspoons fennel seeds
- 4 cloves of garlic
- 2 onions
- ½ a bunch of fresh oregano (15g)
- 2 tablespoons red wine vinegar
- 1 x 400g tin of plum tomatoes
- 300g dried wholewheat Tagliatelle
- 40g Parmesan cheese
- Serves 4
- Total time: 45 minutes
Chop the broccoli florets off the stalk. Cut the woody end off the stalk, halve the stalk lenghtways and put into a large pan of boiling salted water with the sausages and whole chilli(es). Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper. Stir and fry while you peel and finely slice the garlic and onions. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.
3 Portions of Veg & Fruit
Super Food Family Classics by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver