Chifferini Pasta with Sausage & Broccoli Ragu | Abel & Cole
Chifferini Pasta with Sausage & Broccoli Ragu
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Prep: 10 mins
Cook: 25 mins
This sausage ragu uses herby Cumberland sausages simmered with a soffrito of onion, carrot and celery and is served with twists of chifferini pasta.
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960 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of large pans with lids
  • Colander
Step by step this way
  • 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.

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