Italian Sausage and Broccolini Cavatappi

Taste the World

Very High Fibre

Spicy

New

Italian Sausage and Broccolini Cavatappi

with Chili Flakes, Lemon and Parmesan

6 min

Difficulty: 1/3

Italian

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Tags

Very High Fibre

Classic-euro-dishes

Spicy

New

Pasta-noodles

Taste the World

Ingredients

Mild Italian Sausage, uncased

250 g

Broccolini

170 g

Cavatappi

170 g

Garlic, cloves

4 unit(s)

Chicken Broth Concentrate

2 unit(s)

Parmesan Cheese, shredded

0.5 cup

Chili Flakes

4 g

Lemon

1 unit(s)

Italian Herb Spice Blend

5 g

Oil

1.5 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Preparation

Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
Trim ends off of broccolini, then cut crosswise into 1-inch pieces.
Using a strainer, carefully lower broccolini into the boiling water. Cook for 1-2 min, until bright green. Carefully remove and run under cold water. Set aside.
To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender. Reserve 1 cup (2 cups) pasta water.
Strain, then return to the pot, off heat.

Pat blanched broccolini dry with paper towels.
Peel, then mince or grate garlic.
Zest, then juice half the lemon. Cut remaining lemon into wedges.

Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.**
Transer to a plate.

Reheat the same pan over medium. Add 1 tbsp (2 tbsp) oil and broccolini. (TIP: We love using olive oil here!)
Cook for 2-3 min, stirring occasionally, until broccolini is tender-crisp.
Add cooked sausage, Italian Herb Spice Blend and garlic. Cook for 1-2 min, stirring occasionally, until incorporated. Season with salt and pepper.

To the pot with cavatappi, add 3/4 cup (1 1/2 cups) pasta water, sausage-broccolini mixture, half the Parmesan, 1/2 tsp (1 tsp) chili flakes and broth concentrate. (TIP: (Like things spicy? Add more chili flakes!)
Cook for 3-4 min, stirring occasionally, until liquid is mostly absorbed. Season with salt and pepper.
Add lemon juice and zest. Stir to combine.