1 Pack Heck Chicken Italia Sausages
250g Gigli Pasta
1 Large Red Onion Cut into 8
150g Tender Stem Broccoli
7 Sliced Sundried Tomatoes
20g Toasted Pine Nuts
60g Of Fresh Pesto
Course Black Pepper
Juice Of Half A lemon
1.Place a large pan and a small pan of salted water onto the boil.
2.As the water starts to come to the boil, cut the red onion into 8 wedges and place onto a roasting tin with the sausages and a touch of olive oil and roast at 180c for 12-14 minutes
3.As they are cooking, cook the pasta (see pasta cooking guidelines) 4 minutes before the pasta has cooked, add the broccoli to the other pan of water. Once cooked drain both the pasta and the broccoli and seat to one side.
4.Slice the sausages into 5 and in a large frying pan add a drizzle of olive oil and the sundried tomatoes cook for a minute then add the cooked pasta, sausages, onion wedges and broccoli, toss well and add the pesto and the juice of half a lemon and stir well season with black pepper and salt if needed.
5.Serve and sprinkle the pine nuts and parmesan cheese shaving over the top.
This recipe uses Chicken Italia chipolatas, but works equally well with other HECK Chicken sausages e.g. Naked, Zesty, Smoky Paprika, Spring or Simply. You could try it with our Thai-Style Turkey too!