Lucy's Mettwurst, Broccoli & Tomato Pasta
1 large broccoli, cut into florets
500g pasta such as casarecce, orecchiette or farfalle
1 large Steiny’s Mettwurst sausage, thinly sliced
¼ cup extra virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 punnet cherry tomatoes, halved
1 tablespoon whit wine vinegar
Chilli flakes and grated parmesan to serve
- Cook broccoli in boiling salted water until tender. Drain and refresh in iced water until cool and then drain.
- Cook the pasta in boiling salted water until aldente and drain.
- Meanwhile fry Mettwurst in oil over medium heat for 2 minutes or until lightly coloured. Add shallot and garlic and cook for a further 30 seconds until aromatic and slightly soft. Add tomatoes, broccoli and vinegar until tomatoes are just breaking down and the broccoli is warmed through. Add the pasta and warm through. Season with salt and pepper and add chilli flakes to taste. Serve in bowls topped with lots of grated parmesan.