Fusilli, rigatoni and farfalle would all work well in this tasty midweek pasta dish.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
538
Ingredients
300g
orecchiette, or other pasta shape
200g
broccoli florets
1Tbsp.
olive oil
6
chicken sausages, or 12 chicken chipolatas
1
courgette, trimmed and coarsely grated
1Tbsp.
wholegrain mustard
3Tbsp.
crème fraîche
1Tbsp.
finely chopped chives
Directions
Step 1Bring a large pan of salted water to the boil and cook the orecchiette according to pack instructions, adding the broccoli for the final 3min of cooking time. Drain.
Step 2Meanwhile, heat oil in a large frying pan over medium heat. Squeeze the sausages out of their skins (discard skins). Add sausage meat to the pan in small pieces and fry for 7-8min, until browned. Add courgette to the pan and cook, stirring occasionally, for 2-3min, until softened and the sausage is cooked.
Step 3Stir the mustard and crème fraîche into the sausage pan, followed by the drained pasta and broccoli. Check seasoning. Sprinkle over chives and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
