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Sausage pasta with broccoli, chilli and tomatoes by Jamie Oliver

A recipe for sausage pasta from Jamie Oliver's Super Food Family Classics. Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

This sausage pasta recipe from Jamie Oliver's Super Food Family Classics is a tasty solution for a family supper.

Super Food Family Classics by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2016 Super Food Family Classics)

See all the best pasta recipes from the House & Garden archive

Jamie Oliver's sausage pasta recipe with broccoli, chilli and tomatoes


Serves 4


350g broccoli
4 higher-welfare chipolata sausages
1–2 fresh red chillies
olive oil
2 teaspoons fennel seeds
4 cloves of garlic
2 onions
1⁄2 a bunch of fresh oregano (15g)
2 tablespoons red wine vinegar
1 x 400g tin of plum tomatoes
300g dried wholewheat Tagliatelle
40g Parmesan cheese

    Step 1

    Chop the broccoli florets off the stalk. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es). Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.

    Step 2

    Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper. Stir and fry while you peel and finely slice the garlic and onions. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.

    Step 3

    Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.