John Myers
Ingredients for 2 servings:
- 160 g fusilli
- 300 g broccoli florets
- 240 g sausage, approx.
- 2 large garlic cloves
- 120 g white wine
- 2 cl lemon juice, approx.
- 40 g cream
- 15 g Parmesan, grated
- Salt and pepper, freshly ground
- 1 tbsp rapeseed oil for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
Divide the larger broccoli florets again so they are all roughly the same size. Remove the skin from the sausages and break up the minced meat with a fork. Peel the garlic and slice thinly. Cook the broccoli florets in lightly salted water for 4-5 minutes, then rinse in cold water and drain well. Cook the pasta according to the package instructions and drain. Heat the oil and fry the sausages until well browned, crushing any larger pieces. Remove the minced meat and set aside. Brown the garlic slices in the frying fat, deglaze with white wine, lemon juice, and cream. Reduce slightly and add the broccoli florets. Heat the broccoli for 2-3 minutes, possibly with the lid on. Then stir in the fried sausages. Finally, stir in the pasta, heat through again, and season with salt and pepper. Divide the dish between plates and sprinkle with Parmesan cheese.
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