Rigatoni with Italian sausage and broccoli

Heres a trick from Italy - turn sausages into gourmet mince and serve with chunky pasta.

Recipe «Rigatoni with Italian sausage and broccoli» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 400g dried rigatoni pasta, 300g broccoli, cut into florets, 500g Italian pork sausages, 1 tbsp olive oil, 1 brown onion, finely chopped , 2 tsp chopped fresh rosemary, 125ml Massel chicken style liquid stock, 1 bunch rocket, ends trimmed, washed, shredded , 2 tbsp balsamic vinegar, Shaved pecorino or parmesan, to serve.

Ingredients:

• 400g dried rigatoni pasta 
• 300g broccoli, cut into florets 
• 500g Italian pork sausages 
• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 tsp chopped fresh rosemary 
• 125ml Massel chicken style liquid stock 
• 1 bunch rocket, ends trimmed, washed, shredded 
• 2 tbsp balsamic vinegar 
• Shaved pecorino or parmesan, to serve 

Instructions

1. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Add the broccoli to the pan in the last 3 minutes of cooking. Drain and return to the pan.
2. Meanwhile, use a knife to pierce the casing at one end of each sausage. Squeeze the sausage meat into a bowl. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the rosemary and cook, stirring, for 1 minute or until aromatic. Add the sausage meat and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until browned.
3. Add the chicken stock and simmer for 3 minutes or until reduced by half. Add the sausage mixture, rocket and vinegar to the pasta mixture. Toss to combine. Season with pepper. Divide among serving bowls and sprinkle with pecorino or parmesan to serve.