Ingredients
8.8 oz orecchiette
1 tablespoon olive oil
1 pound (450 g) Italian sausage
1 medium shallot, finely diced
2 garlic cloves, finely chopped
1/4 teaspoon red chili flakes
1/2 pound broccolini florets
1 cup chicken stock
1/3 cup grated parmesan cheese
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of water to a boil and cook the orecchiette according to package. Heat the olive oil in a large, deep pan and cook the sausage for 4-5 minutes over medium heat until slightly crispy, breaking it up with your spoon as you go. Add the shallot, garlic and red chili flakes and continue to cook for 2 minutes. Stir in the broccolini florets, then add the chicken stock and simmer for 2-3 minutes until the broccolini is tender and the sauce thickens. Transfer the cooked pasta to the pan and toss to combine. Stir in the grated Parmesan and season to taste
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