- 1 onion
- 1 carrot
- 1 celery stick
- 4 Cumberland sausages
- A handful of thyme, leaves only
- A 400g tin of chopped tomatoes
- A 200g bag of chifferini pasta
- A head of broccoli
- A 50g chunk of parmesan
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- A couple of large pans with lids
- Colander
- 1.
Peel and finely chop the onion and carrot. Thinly slice the celery. Warm ½ tbsp olive oil in a large pan over a medium heat for 1 min, then add the veg. Season with salt and pepper. Fry for 5 mins till softened, stirring occasionally.
- 2.
While the veg are cooking, slice the skin of 4 of the sausages (see our tip for what to do with the rest) and squeeze out the sausagemeat. Add to the pan. Turn up the heat and fry for 5 mins, stirring to break up any lumps, till the sausagemeat is golden.
- 3.
Add most of the thyme leaves to the pan, reserving a pinch for garnishing. Pour in the tin of tomatoes. Cover. Reduce the heat and simmer for 10-15 mins till the sauce thickens.
- 4.
Fill a large pan with boiling water. Bring up to the boil. Add a pinch of salt and the pasta. Simmer for 3 mins.
- 5.
While the pasta simmers, break the broccoli into small, equal-sized florets. Add to the pasta pan and continue cooking for another 5 mins till the pasta is al dente (just cooked but with a little bite). Drain the pasta and broccoli. Tip back into the pan.
- 6.
Taste the tomato sauce and add more salt and pepper if it needs it. Stir the sauce into the pasta and broccoli. Mix well. Put on the lid. Leave for 2-3 mins so the pasta and broccoli soak up the flavours.
- 7.
Grate the Parmesan. Serve the pasta in large bowls topped with the grated cheese and remaining thyme leaves.
- Tip
Sausage dogs
You can wrap and freeze the leftover sausages. They make great hot dogs grilled and topped with fried onions, mustard and ketchup.