350g broccoli
4 chipolata sausages
1-2 fresh red chillies
olive oil
2tsp fennel seeds
4 cloves of garlic
2 onions
1/2 bunch of fresh oregano (15g)
2 tablespoons red wine vinegar
1 x 400g tin of plum tomatoes
300g dried wholewheat tagliatelle
40g Parmesan cheese
Chop the broccoli florets off the stalk. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es). Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan in a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper. Stir and fry while you peel and finely slice the garlic and onions. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water if needed. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.
Serves 4
