Creamy Italian Sausage and Broccoli Pasta
SERVES 4 PREP 10 MINUTES COOK 25 MINUTES
¹⁄³ cup finely grated parmesan 375g dried curl pasta 300g broccoli, cut into florets 1 tablespoon extra virgin olive oil 1 brown onion, halved, thinly sliced 2 garlic cloves, crushed 1 tablespoon fresh thyme leaves 500g packet Italian style beef and pork sausages ¼ cup dry white wine 300ml light thickened cream for cooking 60g baby spinach
1 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Spoon 1 tablespoon parmesan on to prepared tray to form a mound. Spread to form a 6cm round. Repeat with remaining parmesan to make 4 rounds. Bake for 5 minutes or until golden. Set aside to cool. 2 Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, adding broccoli in the last 3 minutes of cooking time. Drain, reserving ¼ cup cooking liquid. 3 Heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Squeeze mince from sausages and add to pan. Cook for 5 to 6 minutes, roughly breaking up with a wooden spoon, until browned and almost cooked through. Add wine. Simmer for 1 to 2 minutes or until reduced by half. Add cream. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until slightly thickened. 4 Add spinach, pasta mixture and reserved cooking liquid to pan. Season. Toss over heat for 3 to 4 minutes or until heated through. Divide among serving bowls. Crumble parmesan over pasta. Serve. NUTRITION: (per serve) 3357kj; 35.4g fat; 16.9g sat fat; 40.3g protein; 73.1g carbs; 8.5g fibre; 99mg chol; 838mg sodium.