Ingredients

The following ingredients have 2 Servings
  • 4 (about 200g) pork sausages, skins removed
  • ½ tsp fennel seeds, toasted and crushed
  • 1 small onion, grated and any excess liquid squeezed out
  • ½ tsp wholegrain mustard
  • basil, leaves finely chopped to make 1 tbsp, plus extra to serve
  • 2 tbsp olive oil
  • 150g penne (or other short pasta)
  • 150g purple sprouting or long-stemmed broccoli, cut into bite-sized pieces
  • 25g parmesan, finely grated
  • 1 clove garlic, crushed
  • a splash white wine or dry sherry, (optional)
  • 300ml chicken stock
  • 100ml double cream
  • 2 tsp wholegrain mustard

Instruction

  • Put the sausage, fennel seeds, 2 tbsp of the grated onion, mustard and basil in a bowl. Mix well then, with clean hands, form into approximately 14 meatballs.
  • Heat the olive oil in a frying pan and fry the meatballs, turning until golden brown all over.
  • Scoop the meatballs out with a slotted spoon then add the garlic and the remaining onion to the pan to make the sauce. Cook for a couple of minutes then add the wine (if using) and simmer for a minute. Add the stock and simmer until reduced by 1 /2. Stir in the cream and mustard, then tip the meatballs back in and simmer gently for 5-6 minutes.
  • Cook the pasta following pack instructions, adding the broccoli for the final 3 minutes of cooking. Drain everything well, keeping aside a cup of the pasta cooking water.
  • Tip the pasta, broccoli and parmesan into the meatball pan. Stir, then add a splash of cooking water, if needed, to loosen. Season, then serve in bowls with more basil and parmesan, if you like.