With all the planning and shopping for Christmas who really feels like cooking much in the lead up to the big day, not me!!! I thought this week I'd share one of my favourite easy dinners to get you through the silly season, so that the few nights you are at home in between parties and school concerts, dinner can be fuss free.
Our Italian sausage and broccoli pasta is our own take of my favourite dish from the iconic Brunetti Pasticceria, in Carlton. Unfortunately I don't believe it's on the menu anymore, so I settle for this version at home and thankfully the kids love it, as it gets their consumption of greens in too.
Here's what you'll need:-
- 3/4 packet of spaghetti, or 70g per person(we have portion issues at our place)
- Olive Oil
- 1 onion chopped finely
- 2 cloves of garlic crushed
- 3-4 anchovies
- 3-4 Italian sausages(depending on how much you like), removing the skins and breaking into small pieces, like little meatballs.
- Half a head of broccoli, broken into small florets
- 3/4cup of Full Fat Cream
- 1/4cup of the salted pasta water
Here's what to do:-
- Bring a big pot of water to the boil, salting generously and then pop in the pasta, following the time directions on the packet.
- Now moderately heat the oil in a pan and throw in the onion to cook until translucent and then the garlic, along with the anchovies which will just dissolve in a few minutes.
- Then add in the sausage meatballs and cook until just starting to turn golden brown.
- Add the broccoli to the pasta while still boiling in the pot for the last few minutes. You actually want the broccoli quite soft so it breaks up easily when eating, but you don't want mush.
- Now it's time to add the cream to the sausage meatballs and let this simmer for just a few minutes while all the that creamy gorgeousness starts to meld together and set aside. You'll be seriously salivating by now!
- Last of all drain the spaghetti and broccoli and add to the sauce along with the 1/4 cup of pasta water and combine so that the creamy sauce is coating the pasta. Add salt and pepper to taste and serve immediately!
Now there's a few ways to jazz this up, this version works for us as the kids will eat it too, but adding fennel seeds with the onions or using a pork and fennel sausage, plus a little chilli works beautifully too. And don't be constrained by the choice of pasta, orecchiette and farfalle are great options too. We also love adding fresh parsley to this at the end, but it all depends if the 'green averse minions' are joining us for dinner.
So I hope you'll enjoy this as much we do and anything to get you through the manic Christmas period I say! Do you really need to be creative for dinner 14 days out from Christmas?
Do you have an easy 'dinner that's a winner' at your place?