250g purple sprouting broccoli
2 cloves of garlic, peeled
2 a fresh red chilli
extra virgin olive oil
200g higher-welfare quality Italian sausages
1 splash of quality white wine
200g spaghetti
sea salt and freshly ground black pepper
juice from 1/2 a lemon
Parmesan cheese, to serve


1.Get your ingredients ready to begin with. Remove the delicate broccoli leaves and reserve them. Cut and throw out the woody ends and then half the larger ends longitudinally.
2.Slice the garlic and chili thoroughly. Heat 6 spoons of oil and add the garlic and chilli in a wide fried bowl over medium and high heat.
3.Break the meat into the saucepan and throw the sausage skin away. Brush the meat with a back of a spoon and then insert the bubble and allow it to bubble for about two or three minutes.
4.Add broccoli stems and hot water for 250 ml, then cover, and cook for ten minutes, or tender broccoli.
5.In the meantime, in a large bottle of salted water, cook the spaghetti until they are very al dente – cooking in sauce will begin, so it'll be necessary to cook it.
6.Sprinkle the sauce with salt carefully and add any remaining broccoli. Reserve some of the cooking water, drain and return to the bowl spaghetti.
7.Add a splash of cooking water to loosen, then cook for a couple of more minutes, if necessary, to allow the spaghetti to soak all the lovely aromas.
8.Add lemon juice and pepper, toss thoroughly, then serve with parmesan grill and olive oil.

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