Here's a neat trick: squeeze the pork sausage meat out of the casings in small pieces to make mini meatballs! Add some broccoli and baby spinach for green goodness, toss with farfalle and you've got a pasta dish that's a sure-fire winner.
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farfalle(ContainsGlutenMay be presentEgg, Soy)
classic pork sausages(ContainsGluten, Sulphites)
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press).
Add the farfalle to the saucepan of boiling water and cook until almost tender, 7 minutes. Add the broccoli and cook until the broccoli is just tender and the pasta is ‘al dente’, 3-4 minutes. Drain, reserving 1/2 cup pasta water. Return the farfalle and broccoli to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, squeeze the meat out of the pork sausage casing in small chunks, directly into the pan. You should get around 10 small meatballs per person. Cook, tossing, until browned all over, 3-4 minutes. TIP: This is a cheat's way of making flavourful meatballs without having to roll the meat!
Add the onion and cook, stirring, until soft, 2-3 minutes. Add the garlic, fennel seeds (1/2 sachet for 2 people / 1 sachet for 4 people), a pinch of chilli flakes (if using) and the tomato paste and cook, stirring, until fragrant, 1-2 minutes.
Reduce the heat to low and add the pure cream (see ingredients list) and the salt. Stir until well combined. Add the baby spinach leaves and cooked farfalle and broccoli and stir until the pasta is well coated and the baby spinach has wilted. Loosen the sauce with a splash of reserved pasta water, if needed. Season to taste with salt and pepper.
Divide the creamy pork sausage farfalle between bowls and garnish with the grated Parmesan cheese.