- Handful of Dried Porcini Mushrooms
- 250g Tenderstem Broccoli
- x1 Shallot, chopped
- x6 Good Quality Sausages,
- 1/2 Glass White Wine (Optional)
- 1tsp Chili Flakes
- Salt & Pepper
- Extra Virgin Olive Oil
- 500g Orecchiette
Rinse the porcini mushrooms then soak in hot water, set aside.
Add the tenderstem broccoli to a saucepan of salted boiling water and cook for 5-7mins.
Meanwhile, heat a frying pan, add a drizzle of olive oil followed by the chopped shallot and cook until soft. Remove the skin from the sausages and crumble into the pan, brown for 3mins then add the white wine and stir until evaporated.
Add the chili flakes, 4tbsp of the porcini mushroom water followed by the drained porcini mushrooms and cook on a low heat for 5-7mins.
Drain the cooked tenderstems, cut roughly and add to the sausages and leave on the heat occasionally stirring for a further 4-5mins until sausages are cooked through, season with salt and pepper.
Add the pasta to boiling salted water and cook to the timing specified on the pack (approx. 8-10mins).
TIP: Before draining the pasta, fill a small cup with the water from the pasta and add a few tablespoons to the condiment if on the dry side.
Mix the pasta with the sausage, tenderstem broccoli & porcini mushroom dressing and top with a drizzle of olive oil.