Pasta with broccoli & sausages

Pasta with broccoli & sausages

Pasta con broccoli & salsiccia

The Amalfi Coast
4 as a main course or 6 as a starter
Helen Cathcart

Italian delis sell sausages that are perfect for this dish as they are made of pure pork and have no bread or rusk content. If you can’t find them look for coarse-grained pork sausages that contain little or no wheat.

In winter porcini mushrooms are a good substitute for broccoli. Giancarlo stirs a couple of tablespoons of cream into the finished sauce to bind it together, though this isn’t strictly necessary. This sauce is also eaten on its own with out the pasta: in Praiano it is eaten in a sandwich and drunk with red wine for the feast of San Martino.


Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 large garlic clove, finely chopped
salt and freshly ground black pepper
1/2 red chilli, finely chopped 250 g broccoli florets
400g italian sausages
75ml white wine
250g orechiette or short pasta, such as penne
25g parmesan or grana padano, finely grated
best quality extra-virgin olive oil, for drizzling


  1. Bring a large pan of well-salted water to the boil and add the pasta. Heat the oil in a large non-stick frying pan and fry the onion over a medium heat for 5–7 minutes until softened. Add the garlic, black pepper and chilli and cook for a further couple of minutes, being careful not to burn the garlic. Only add salt later if necessary, as sausages are often salty. Meanwhile, steam or briefly boil the broccoli florets until just cooked.
  2. Cut open the sausages and remove the meat. Crumble the sausage meat into the pan and break it up with a wooden spoon. Cook until browned, then pour in the wine and allow it to reduce for a few minutes. Keep the sauce over a low heat while you cook the pasta.
  3. When the pasta is al dente, drain and add the broccoli. Add the pasta and broccoli to the frying pan, along with a tablespoon of cooking water to lengthen the sauce. Stir through gently, taste and adjust the seasoning if necessary. Serve in warmed bowls with a scattering of Parmesan or Grana Padano, a twist of black pepper and a drizzle of your best olive oil.
The AmalfiCoast
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