Rigatoni with Italian sausage, fennel and rocket
240 g, (rigatoni)
300 g, trimmed, cut into small florets
1 medium, finely chopped
1 small, trimmed, finely chopped
Extra lean pork sausage
175 g, (fennel flavour), casings removed, crumbled
½ cup(s), (125ml)
220 g, (2 bunches), shredded
Fresh flat-leaf parsley
2 tbs, plus 1 tbs extra
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water following packet instructions until just tender. Adding the broccoli for the last 3 mins of cooking time. Drain well. Return to pan.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the onion and fennel, cook stirring occasionally for 5-6 mins or until softened. Add rosemary and cook stirring for 1 minute. Add sausage meat and cook stirring with a wooden spoon to break up lumps for 6-7 mins or until browned.
- Add stock to pan and simmer, uncovered, for 3-4 mins or until reduced by half. Add sausage mixture to hot pasta with the rocket and parsley. Toss to combine. Season with freshly ground black pepper. Serve sprinkled with extra parsley.