Gino's orecchiette pasta with tenderstem broccoli and Italian sausage

He’s back in the kitchen to cause mischief this Monday. And Gino's adamant that Italian sausage is the best, so he's using it to whip up one of his favourite dishes. It’s quick and easy - perfect for a Monday night meal.

Orecciette with tenderstem broccoli and Italian sausage

Serves: 4

Ingredients

2 large garlic cloves, peeled and sliced

4 tablespoons olive oil

350g coarse, Italian-style pork sausages, skin removed

1 tablespoon chopped fresh rosemary

200g tenderstem broccoli, halved lengthways, or 400g cime di rapa or cavolo nero (tough central ribs removed)

500g dried orecchiette

60g freshly grated pecorino cheese

Salt

Method

• Bring a large pan of salted water to the boil. Meanwhile, put the garlic in a frying pan or shallow flameproof casserole, add the oil and place over a medium heat.

• As soon as the garlic starts to sizzle, increase the heat and add the sausage meat and rosemary. Fry for about 5 minutes or until the sausage is cooked through, stirring frequently.

• Plunge the broccoli in to the boiling water and simmer for about 2 minutes. Using a slotted spoon, and draining off as much water as possible, transfer the broccoli to the pan with the sausage meat.

• Bring the same back to the boil and cook the orecchiette until al dente. Again using a slotted spoon, transfer the pasta directly from the water to the frying pan.

• Place the frying pan over a medium heat and stir for 30 seconds to combine. Sprinkle over the pecorino and serve immediately.