High Protein Sausage Broccoli Pasta by Finn Tonry

Ingredients

• 300g pork and fennel sausages
• 180g orecchiette pasta
• 1 onion, finely sliced
• 250g tenderstem broccoli, chopped
• 3 garlic cloves, sliced
• 1 tsp chili flakes
• 1 tbsp butter
• 40g parmesan cheese, finely grated
• 1/2 lemon, juice
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Boil salted water in a large pot and cook pasta until al dente, reserving 1 cup of pasta water before draining.
2. While pasta cooks, chop broccoli, slice garlic and onion, and remove sausage casings, crumbling the meat.
3. Cook crumbled sausage in a large frying pan over medium heat until browned and crispy, breaking it up.
4. Add onion and garlic to the pan and cook for a few minutes until soft and fragrant.
5. Stir in broccoli and chili flakes, then add a splash of reserved pasta water to deglaze and loosen the pan.
6. Add cooked pasta to the pan with butter and a little more pasta water, tossing until glossy and coated.
7. Finish with Parmesan, lemon juice, and black pepper, adjusting seasoning if needed.