Lemon orecchiette with sausage
Freshly squeezed lemon juice and zest lifts the flavours of this dish, which also makes good use of fragrant garlic
Calorie controlled cooking spray
Turkey Sausage(s), grilled
8 sausage(s), grilled
⅛ teaspoon(s), level
Chicken stock cube(s)
1 cube(s), 1.2 litres
White pasta, dry
295 g, Orecchiette
200 g, Tenderstem
Lemon Juice, Fresh
1 zest(s) of 1, zest
150 g, baby plum
- Mist a very large nonstick pan with cooking spray and cook the sausage meat over a medium-high heat for 8 minutes, stirring and breaking up the lumps with a wooden spoon as you go. Transfer to a bowl and set aside.
- Mist the pan with more cooking spray then cook the onion for 6-8 minutes, until softened. Add the garlic and chilli flakes to the pan and cook, stirring, for 1 minute. Pour in the stock and bring to a boil. Add the pasta and cook, stirring frequently, for 8 minutes, then add the broccoli and cook for a further 5 minutes, until all the liquid is absorbed and the pasta is al dente.
- Return the cooked sausage meat to the pan along with three-quarters of the parmesan, all the lemon juice and zest, and the tomatoes. Stir to combine.
- Serve the pasta garnished with the basil and remaining parmesan.
For a more authentic flavour, try this with Italian-style pork sausages