Ingredients
7 total- 2 tbsp of olive oil
- 2 cloves of garlic
- 4 pork sausages, skin removed, meat roughly chopped
- 1 broccoli, cut into florets
- 200 g of garofalo gnocchi sardi
- 2 tsp of grated parmesan, plus extra to serve
- 1 pinch of chilli flakes
Method
9 stepsStep 1
In a large pan, heat the oil over a low heat and add the whole garlic cloves. Stir for a few mins until the oil has been infused with the garlic’s flavour.
Step 2
Remove the garlic and save it to use in another recipe. Add the sausage meat to the pan and cook for 8-10 mins until browned all over.
Step 3
Meanwhile, bring a large pan of salted water to the boil and cook the broccoli florets for 5 mins. Once cooked but still firm, remove the florets and set aside. Bring the water in the pan back up to the boil for the pasta.
Step 4
Add the Garofalo Gnocchi Sardi to the pan and cook for 9-10 mins until al dente. Keep stirring the pasta as it cooks to prevent it from sticking together.
Step 5
Whilst the pasta cooks, remove a cup of the pasta water and set it aside.
Step 6
Add the broccoli to the sausage and stir together over a low heat.
Step 7
Once the pasta is cooked, drain it and add it to the broccoli and sausage mixture. Add a little of the reserved pasta water, stir together and cook for a few more mins over a low heat.
Step 8
Add the parmesan and give everything a final stir to incorporate all the ingredients together well. You may need to add another splash of pasta water to achieve a glossy sauce.
Step 9
Dish up and serve the pasta with a pinch of chilli flakes and extra parmesan sprinkled on top.