This simple pasta recipe of Italian sausage with broccoli is a classic combination, but I must confess that when I was a child broccoli wasn’t my favourite. In fact it was my ‘spew food’. Did you have one of those? Just the thought of it literally made me want to throw up. Mum’s way of cooking broccoli was typical of southern Italian cooking – to boil it to next to nothing – and just like cabbage, after boiling for so long it gave off that distinct smell that I found incredibly off-putting. So being quite a fussy eater as I was back then, I never actually tried it based on my nose. Now, that’s not the reason why I grew to really despise it. It gets worse.
My Dad had a serious accident when I was around eight years old. It was a scary time as we didn’t know if he would pull through it or not. Mum spent most of the time in the intensive care unit, and I was unable to see him for a while so I stayed with distant family in the city. They were lovely people, five kids in the family, so I spent a few weeks in a very rowdy household that was very different to my own (I’m an only child). On the first day I was a little shy I guess, but soon got to know everyone and was having a great time. That was until it was time for dinner. The first night we all sat down at the table and everyone was dished up a bowl of spaghetti with broccoli.
The broccoli was just like Mum always cooked it, soft and mushy (with that smell!) and tossed through spaghetti with a little butter. I sat there looking at it. The aroma wafting up my immature nose. I did not wanting to eat it AT ALL! So in my princess style ‘only child’ attitude that I had at the time (also known as spoilt brat syndrome), I stated quite matter-of-factly that I could not, and would not, eat it. Well, can you imagine the reaction I got? This lovely family had graciously taken me in during a time of need and I wouldn’t eat what was dished up to me. I can still remember the father of the family looking at me as if I was out of my mind (I am sure if one of his kids said it they would have had a very sore and red behind). He very sternly said to me; “in this family we eat what we are given”.
I knew he meant it straight away by the tone of his voice, and I suddenly wanted to go home. But there I was, sitting at this big table, eight plates of steaming buttery pasta coated in stinky broccoli, everyone’s eyes on me. What was I going to do next? Well, I’ll tell you exactly what I did. I threw up. Yep. Vomited straight into my plate. Promptly followed by plenty of gagging and dry-reaching from everyone else at the table. Let’s just say that from that night on, I was asked if I liked what everyone was having for dinner before it was served to me. Thankfully, after some time Dad was ok and I didn’t have to stay with that family anymore. I bet they were glad to get rid of me!
Now I haven’t written this post to just tell you about my childhood broccoli vomiting experience in an attempt to turn you off it too. Quite the opposite really – the point I’m making is that even if you think you don’t like a certain ingredient doesn’t mean you should write it off. I have grown to love broccoli – in fact it’s up there with one of my favourite veg. This recipe takes that plate of broccoli pasta from my childhood and recreates something much much better. Something fresh, gutsy and absolutely delicious – and definitely NOT smelly!
I don’t know what it is about broccoli that people think they don’t like. Broccoli has such a bad wrap really! If you are that way inclined, please, give it a chance. Tossed with garlic, salt and olive oil in a hot pan until tender, it is a simple, healthy side to just about any meal. Or use it in place of cauliflower (or a mixture of half and half) and baked in cream sauce topped with cheese for a green version of cauliflower cheese. You can even eat the florets raw, sliced thinly and added to salads. Pulse it with herbs and nuts, garlic and parmesan cheese for a veggie twist on basil pesto. You can even roast the florets in the oven with other veg – they get a little crispy which is really lovely.
This recipe pairs just-cooked broccoli florets with heady Italian sausage, laced with herbs and chilli, in a rich tomato sauce. The important thing is to ensure the florets are cooked until JUST tender. That way they retain a little bite, plenty of fresh flavour as well as a gorgeous green colour and flavour.
And you know – I never did try that spaghetti with mushy broccoli and butter. Perhaps it really is delicious after all.
Pappardelle with Broccoli and Italian Sausage
Ingredients
500g Italian sausage, casings removed
Olive oil
2 garlic cloves, peeled and finely sliced
1/2 tsp fennel seeds
1/2 tsp dried oregano
salt
freshly ground black pepper
2 cups tomato passata
400g pappardelle pasta
3 cups broccoli florets
½ tsp chilli flakes
Parmesan cheese, grated, for serving
Method
Put the sausage meat into a large frypan with a splash of olive oil and cook, mashing the meat up with the back of the spoon as you do, until browned. Add the garlic, fennel seeds, oregano and a good pinch of salt and pepper and cook, stirring for another minute. Pour in the tomato passata and bring to the boil, then simmer for 15 minutes. Taste and add salt and pepper as needed.
Meanwhile, bring a large pot of water to the boil. Add a good pinch of salt and the pappardelle. Stir, then cook until almost al dente.
When the pasta is almost done, add the broccoli. Cook for 1 minute, or until pasta is al dente and broccoli is just tender. Drain.
Tip the pasta and the broccoli into the frypan with the sauce and toss to combine. Add the chilli and stir through.
Serve immediately with grated parmesan cheese.
Serves 4
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