Italian Sausage, Broccoli and Irish Yogurt Clonakilty Half Fat Crème Fraîche
Italian Sausage, Broccoli and Irish Yogurt Clonakilty Half Fat Crème Fraîche
Ingredients
500g Penne Pasta
200g Tender stem broccoli, trimmed and cut each piece into three pieces
Italian sausages approx. 360g
1 heaped tsp fennel seeds
1 tsp cracked pepper
1 red chillies finely chopped
4 garlic cloves, finely chopped
1 red onion, chopped
4 anchovies
300g Irish Yogurts Clonakilty Half Fat Crème Fraîche
120g Parmesan and little extra for serving
1 lemon
Fresh Parsley
Directions
- Boil the pasta in salted water until al dente
- Bring another pot of water to the boil and add the broccoli until al dente, drain and set aside
- Break up the sausages into small pieces
- Grind fennel seeds and black pepper together
- In a pan heat a good glug of olive oil and brown off the sausage pieces for 2 minutes until they get some colour, remove and set aside then add the onion, garlic, chilli, anchovies to the pan along with a tablespoon of water cook for 2-3 minutes until the onion has softened
- Then add the ground pepper and fennel then add the broccoli and return the sausage to the pan
- Stir in the Irish Yogurts Clonakilty Half Fat Crème Fraîche, the zest of one lemon , 120g Parmesan and then stir in the pasta
- Serve with extra parmesan and chopped parsley
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