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This pasta topping is great on pizza too! If you don’t have any sausages, you can always add another bunch of purple sprouting broccoli instead.

SERVES 4

400g (140z) chunky pasta, such as farfalle

1 glug of olive oil

2–3 garlic cloves, peeled and minced

1 chilli, deseeded and finely sliced, or 1 tsp red chilli flakes

400g (140z) sausages of your choice, sliced into 1cm (1/2in) pieces

1 bunch purple sprouting broccoli

Salt and freshly ground black pepper

1 handful fresh basil (optional), torn

Cook the pasta as per instructions on the packet.

Meanwhile, heat a large frying pan over medium-high heat and add the olive oil, garlic, chilli and sausages and sauté for about 5 minutes.

Roughly chop the broccoli, making sure to include the whole thing as the leaves, florets and stalks are equally tasty! When the sausage is cooked through, add the broccoli to the pan and sauté for another few minutes, until the broccoli is slightly tender, but still crunchy. Add salt and freshly ground pepper to taste. Spoon the broccoli and sausage over the pasta, sprinkle with lots of fresh basil on top and serve.

Variation: Try adding a glug or two of red wine to the sausages just before adding the broccoli. Let the wine cook down a little and then proceed as above.