Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories782 kcal (39%)
Total Fat29.6 g (42%)
Carbs98 g (38%)
Sugars4.1 g (5%)
Protein35.1 g (70%)
Sodium1114.1 mg (56%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
500gdried orecchiette pasta
or penne or fusilli
1 Tbspolive oil
4 x 65gcooking chorizo sausages
abuot, finely chopped
3garlic cloves
finely chopped
400gbroccoli
stalks, quartered lengthways and finely sliced
3anchovy fillets in oil
drained and chopped
1long red chilli
finely chopped
basil leaves
finely chopped
40gparmesan
finely grated
sea salt
freshly ground black pepper
1lemon
for zesting, to finish
Instructions
Step 1
Bring a large pan of salted water to the boil. Add the pasta, stir well and cook until l dente, about 10–12 minutes.
Step 2
Meanwhile, heat the olive oil in a large non-stick sauté pan over a high heat. When hot, add the chopped chorizo and cook for 4 minutes or until it releases its oil and starts to turn crispy. Add the garlic and cook for 1 minute.
Step 3
Add the sliced broccoli stalks to the pan along with the anchovies and chilli. Cook for a further 3–4 minutes or until the broccoli stalks are just al dente.
Step 4
Drain the pasta as soon as it is cooked, saving some of the water. Add the pasta to the chorizo and broccoli pan with a ladleful of the pasta water and stir to make a sauce. Sprinkle in half the chopped basil and half the Parmesan and season with salt and pepper to taste.
Step 5
Toss well and divide between warmed serving bowls. Zest lemon over each bowl and sprinkle with the remaining Parmesan and basil to serve
Notes
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0 disliked
Fresh
Go-to
Spicy
Under 30 minutes