Pennette with broccoli and sausage

Pennette with broccoli and sausage

Pennette with broccoli and sausage


360 g ribbed pennette
200 g plain sausage
56 ml extra virgin olive oil
5 g our herby breadcrumbs
Fine salt to taste



Clean the broccolis and wash them properly with tap water. Cut off the florets and chunk everything, including the stem.

Boil the vegetables for 8 minutes in salty water. Once cooked, drain them and put the cooking water away. You will need it later to cook the pasta so that it can develop even a richer flavour.

Turn the broccolis into a cream with the help of a blender and obtain a smooth and uniform mixture, add two tablespoons of extra virgin olive oil. Add a bit of the cooking water if the cream is too thick. Add salt to taste and put it away.

Warm up 1 tablespoon of olive oil on a nonstick frying pan, then add our herby breadcrumbs and brown it until it becomes golden. Turn off the cooker and leave it to cool down.

Now cut the sausage into about 1 cm slices and warm up 1 tablespoon of oil on a pan. Once it is warmed up, add the sausage and a teaspoon of our spaghetti mix and brown it all for 8-10 minutes.

Continue boiling the water used for cooking the broccoli, put in the pasta and cook it for the time needed.

Once its ready, drain it, keeping though some cooking water, and put everything onto the pan where you cooked the sausage.

Add the broccoli cream and mix well the ingredients, cook it all on the pan for 1 minute.

Sprinkle toasted breadcrumbs and serve the pasta hot enough.

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