Sausage and Broccolini Pasta
with Chili Flakes and Parsley
Sausage, broccolini and fresh pasta are basic Italian staples! Tonight they twirl together in under 20 mins with flecks of chili and peppery parsley!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
170 g
Broccolini
227 g
Fresh Penne
(Contains Wheat)
1 tbsp
Garlic Puree
7 g
Parsley
370 mL
Crushed Tomatoes with Garlic and Onion
100 g
Bocconcini Cheese
(Contains Milk)
1 tsp
Chili Flakes
56 g
Onion, chopped
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.66 tbsp
Oil*
0.06 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Wash and dry all produce. Quarter bocconcini. Cut broccolini stems and florets into 1-inch pieces. Roughly chop parsley. Add bocconcini, half the parsley, 2 tsp oil and 1/8 tsp chili flakes (dbl both for 4 ppl) to a small bowl. Season with salt, then stir to combine. Set aside.
Heat a large-non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sausage, garlic puree, onions and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add penne and broccolini to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain penne and broccolini.
While penne cooks, add crushed tomatoes to the pan with sausage. Cook, stirring often until sauce thickens slightly, 3-4 min. Add penne and broccolini, reserved pasta water and 2 tbsp butter (dbl for 4 ppl) to the pan with sauce. Stir to coat.
Divide sausage pasta between plates. Top with marinated bocconcini. Sprinkle remaining parsley over top.
