Sausage and Broccoli Pasta

It really feels like comfort food weather at the moment as we tradition into the Autumn and, for me, you can't get much more comforting than a big bowl of pasta. I've gone super nostalgic using fusilli but you can of course use whatever shape you like. 

There's no real magic to this dish - tomatoes, onions, oregano - a classic combination. There's a bit of jazz from chilli flakes and the broccoli brings welcome freshness. There's also little bites of sausage throughout - I used chipolatas but you could use veggie sausages instead (just omit the poaching stage).

Sausage and Broccoli Pasta
Serves 4

oil

8 chipolata sausages

2 red onions, finely chopped

1 tbsp dried oregano

1 tsp dried chilli flakes

320g tenderstem broccoli

2 x 400g tins plum tomatoes

300g dried pasta (I used fusilli)

20g Parmesan

sea salt and freshly ground black pepper

Poach the sausages in a large pan of salted boiling water for 5 minutes. Meanwhile, put the chopped onion in a large casserole pan over a medium heat with a tablespoon of oil, the oregano, chilli flakes and a good pinch of salt and pepper. Soften, stirring regularly.

Scoop the sausages out onto a board and carefully thinly slice then stir into the onions. Trim the tough ends off the broccoli then finely slices the remaining stalks, leaving the tips whole. Add the stalks to the onions and cook for 10 minutes, or until softened, stirring regularly.

Tip the tomatoes into the onions and sausages, breaking them up with your spoon. Reduce to a simmer while you cook the pasta in the pan of boiling salted water for 7 minutes, adding the broccoli tips for the last minute.

Drain the pasta and broccoli, reserving a mugful of the cooking water. Toss the pasta and broccoli tips through the sauce, loosening with a splash of cooking water, if needed. Season to perfection with salt and pepper then finely grate over the Parmesan to finish.