Ingredients
• 75g of sundried tomatoes in oil, chopped, plus 3 tbsp of the oil
• 1 red onion, finely sliced
• 150g penne
• 4 pork sausages, cut into bite-sized pieces
• ½ tsp fennel seeds
• 200g purple sprouting broccoli, cut in half lengthways if large
• 25g parmesan, grated
Method
STEP 1
Heat the 3 tbsp oil from the sundried tomatoes in a large frying pan over a medium heat and fry the onion for 8-10 mins until soft and beginning to brown.
STEP 2
Meanwhile, bring a large pan of water to the boil over a medium heat and cook the pasta following pack instructions, for about 8-10 mins. Drain, reserving a cupful of the water, and return the pasta to the pan.
STEP 3
Add the sausage to the onions and break up with the back of a wooden spoon, frying for 5-6 mins until cooked through. Mix in the sundried tomatoes and fennel seeds, cook for 2 mins more, then add 2 tbsp water, a good pinch of salt and freshly ground black pepper, and the purple sprouting broccoli.
STEP 4
Fry for 5-6 mins until the broccoli is tender but still has a little bite. Tip the contents of the frying pan into the pasta and stir well to combine. Divide between bowls and sprinkle over the parmesan.