SERVES 4 READY in 50 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr Conchiglie
250 gr broccoli
1 aubergine, trimmed
1 zucchini, trimmed
150 gr italian sausage
1 shallot
4 tablespoon (40 ml) extra virgin oil
1 spig of fresh thyme
sea salt
Salt to taste
DIRECTIONS:
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Halve the aubergine and zucchini and chop into 2 cm cubes.
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Remove and reserve any broccoli leaves, trim and discard any wooden stern ends, then halve any thick stalks lengthways.
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Heat 4 tablespoon of olive oil into a frying pan over a medium heat and fry for 2 minutes. Stir into all the vegetables loosening with some water. Season with salt and pepper.
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Cover and cook for 5 minutes, stirring occasionally. Squeeze the sausage meat out of the skin into the pan and cook for about 10 minutes stirring with a wooden spoon to allow it to crumble.
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Meanwhile, bring to a boil a large pan of salted water and cook the pasta according to the packet instructions.
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Drain the orecchiette, tip into the frying pan with the veg, add the chopped thyme leaves and sprinkle with the Parmesan cheese.
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Toss everything together over a medium heat for 30 seconds to allow the flavour to combine.
Your orecchiette are ready!!!
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