Cajun Spiced Sausage and Broccoli Pasta
Cook Time
30 Minutes
Level
Medium
Yield
2
It are used to defaulting to a tomato based sauce than this makes a nice change and I’ll continue play around with no tomatoes in my pasta. Again, this is a pasta dish that keeps well – we had the leftovers for lunch the next day. The Cajun spice blend I used had no added salt. You might want to reduce this amount and/or play around with the ratio of spice to salt added at the end.
Ingredients for Cajun Spiced Sausage and Broccoli Pasta:
- 250g shell pasta
- A small head of broccoli, cut into small florets
- Small knob of butter and a splash of sunflower oil
- 3 large fresh pork sausages, peeled
- 2 cloves garlic, minced
- a large pinch of dried chili flakes
- 2 tsps Cajun spice
- 75 mL Double cream
- 2 tsps Dijon mustard
- Salt and Black pepper
Method to prepare Cajun Spiced Sausage and Broccoli Pasta:
Set water on gas to boil.
Meanwhile, heat a large saute pan over medium heat and heat the sunflower oil and melt down the butter. Brown the sausage meat, breaking it up as it fries. When brown, toss in the garlic, stirring thoroughly and letting it cook. Add the dried chili flakes and Cajun spice and stir and again, let it fry for a minute or two.
That water should be boiling now. Toss in your broccoli florets and boil until tender but still with a bite. Drain and set aside. Reboil that water, adding more if needed. Salt the water and then throw in the pasta to boil.
Coming back to the sauce, add the heavy cream and mustard and stir through. You’ll most likely need to thin it all a bit with some water. Season with salt and plenty of black pepper. Stir through the broccoli and the pasta when it’s completely drained.
Serve with some sliced spring onions and a wedge of lemon to squeeze over. Some grated Parmesan cheese would also go well on top.
User Comments