Broccoli is one of the richest sources of iron in the vegetable world. It also provides vitamins C, E and calcium. Olive oil is regularly eaten in Mediterranean countries and is renowned for being beneficial to health due to it being high in monounsaturated fat.
1 pack HECK 97% Pork Sausages
1g ground nutmeg
90g grated Parmigiano Reggiano
30ml white wine
1 x orange zested
1 x lemon zested
180g broccoli florets
30g extra virgin olive oil
8g finely diced red chili
10g Parmigiano Reggiano shavings
300g gluten free pasta
Preparation time – 20 minutes
Cooking time – 35 minutes
Pre-heat the oven to 180°c / 160°c fan / gas mark 5. Remove the sausages from their skins and place in a mixing bowl, adding the nutmeg, 90g of Parmigiano Reggiano, white wine and orange and lemon zests. Mix well and tip out onto a lined baking sheet and bake for 30 mins. When cooked break up with a fork and reserve.
Bring a large pan of water to the boil and drop in the broccoli florets for 40 seconds to blanche then remove and keep to one side. Cook the pasta in the same boiling water according to pack guidelines and drain.
In a frying pan add the butter, chilli and sausage mix and heat through. Add the broccoli and pasta, and heat through for a few minutes more.
Place the pasta into four serving bowls, sprinkle over the Parmigiano Reggiano shavings and serve.