from one generation to the next
Sometimes the best dishes are made in a rush with just a few simple ingredients. That happened last night. A bunch of parsley, a tired head of broccoli, a can of tomatoes and some hastily defrosted pork and fennel seed sausages sauced a bowl of delicious gluten free pasta. Topped with grated parmagiana reggiano and washed down with a glass of wine, our dinner was a feast!
4 best quality pork & fennel seed sausages
1 can crushed tomatoes
4 cloves garlic
1 tablespoon olive oil
½ cup chopped parsley
Salt pepper and sugar to taste
1 head of broccoli cut into flowerettes
Remove the sausage from the casings. Heat 1 tablespoon of olive oil and sizzle the fennel seeds for a few minutes. Crumble the sausage into the pan and brown the meat, breaking up any clumps with the back of a wooden spoon. If the sausages are particularly fatty you may need to drain off the fat before adding the tomatoes. Cook the sauce until thick, season with salt pepper and a little sugar. Remove from the heat, stir in the parsley and spoon over the pasta.
While the sauce is cooking, bring a large pot of water to the boil and cook the pasta according to the time specified by the manufacturer. Add the broccoli flowerettes for the last 3 minutes of cooking time. Drain, and serve topped with sauce and parmagiana reggiano cheese.