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Sausage and Broccoli Orecchiette with Garlic & Herb Butter

25 mins Serves 3

Buy the butter here

Ingredients

20g All Things Butter Garlic & Herb Butter

400g Jolly Hog Proper Porker Sausages

250g orecchiette pasta

125g broccoli, roughly chopped

100g kale, de-stemmed and chopped

100ml double cream

2 shallots, minced

2 garlic cloves, minced

20g parmesan

Method

Step 1

Remove the skin of the sausage, and fry in a large pan with oil on medium-high heat, mashing up into chunks until slightly crisp and brown.

Step 2

Remove the cooked sausage into a bowl and set aside. Boil the pasta on high heat to your preference, saving 1 cup of pasta water.

Step 3

Dice the garlic cloves and shallots. Fry in the same pan until golden. Add a few spoonfuls of pasta water to the pan, to loosen the mixture from the base.

Step 4

Cut the kale and broccoli into chunks, before adding to the pan along with the sausage and a few more spoons of pasta water.

Step 5

Transfer the pasta to the pan, mixing all the ingredients through. Add a large knob of All Things Butter Garlic & Herb Butter to the pan, mixing until melted.

Step 6

Pour the double cream into the pan, stirring on medium heat until combined into a creamy sauce. Plate up with a sprinkle of parmesan cheese and enjoy!

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Sausage and Broccoli Orecchiette with Garlic & Herb Butter

Ingredients