Luganega Sausage Orecchiette with Broccoli

This recipe was inspired by my friend Charlotte’s lovely step-father Les, who makes a version of this as his signature dish. When he heard I was planning to make this, he even provided the Oricchiette pasta! Thanks Les x

It was a perfect excuse to try L’Authentique’s latest creation – an Italian Luganega pork sausage, with parmesan, fresh garlic and white wine. I tested some of the sausages at Farro yesterday for them, and we sold out in minutes! They’re that good.

If you can’t find Luganega, feel free to exchange for a good pork and fennel sausage instead.

L’AUTHENTIQUE LUGANEGA SAUSAGE ORECCHIETTE WITH BROCCOLI
Serves 6 generously

500g orecchiette pasta2017-05-19 09.12.45 v1
2 tablespoons olive oil
1 onion, chopped
500g Luganega sausage (approx 2 packs)
1 red capsicum, cut intoΒ small dice
1 cup chicken stock
1 head broccoli, cut into small florets
1/4 cup cream
1/2 cup parmesan, grated
1/2 cup fresh parsley, chopped
Salt/Pepper to taste

  1. Heat a large pot of salted water. When boiling, add the pasta and cook to the manufacturer’s instructions
  2. Meanwhile, in a large heavy based frying pan, heat the olive oil over a moderate heat. Add onion and cook, stirring, until onion is soft (about 5 minutes)
  3. Using a small sharp knife, split the sausage casing, and remove the sausage from the skins. Add the sausage meat to the pan, and cook, using a wooden spoon to break up.
  4. Add the chicken stock and capsicum, and cook for 5 minutes.
  5. Add the broccoli, stir to combine and cook for another 2 minutes
  6. Add the cream and parmesan and cook until the cheese has melted and combined
  7. Add parsley and season with salt and pepper to taste.
  8. Toss through the pasta and garnish with extra parsley and grated parmesan.
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