Italian sausage, broccoli and Irish Yogurt Clonakilty half fat crème fraiche pasta.
Ingredients
- 300g Penne
- 400g tender stem broccoli, trimmed and cut each piece into three pieces
- 8 Italian sausages
- 1 heaped tsp fennel seeds
- 1 tsp cracked pepper
- 2 red chillies finely chopped
- 4 garlic cloves finely chopped
- 1 red onion, chopped
- 4 anchovies
- 300g Clonakilty Irish yogurt half fat creme fraiche
- 120g Parmesan and little extra for serving
- 1 lemon and fresh parsley
Method
- 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, chili, anchovies to the pan along with a tablespoon of water cook for 2-3 minutes until the onion has softened.
- Add the ground pepper and fennel then add the broccoli and return the sausage to the pan, stir in the Clonakilty Irish yogurt half fat creme fraiche, the zest of one lemon, 120g parmesan then stir in the pasta.
- Serve with extra parmesan and chopped parsley.
Recipe courtesy of Irish Yogurts Clonakilty and Eunice Power.
