Pic of Orecchiette with purple sprouting broccoli, anchovy and cream

Orecchiette with purple sprouting broccoli, anchovy and cream

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Meat mains

Orecchiette with purple sprouting broccoli, anchovy and cream

Main Serves 4 25 min
You can rustle up the sauce in the time it takes the pasta to cook, making this flavourful recipe a great one for a busy evening. If you don't like anchovies, substitute capers for saltiness. This recipe also works well with red Russian kale and cavolo nero.

Ingredients

  • 400g purple sprouting broccoli, stalks trimmed and good leaves attached
  • 3 garlic cloves, finely sliced
  • 1 red chilli, chopped
  • 1 tsp fresh rosemary, chopped
  • 2 tbsp olive oil
  • 5-6 anchovy fillets
  • 150ml cream
  • 400g orecchiette or any other type of pasta
  • 1 tbsp Parmesan, grated
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 15 min

  • Step 1

    Blanch the purple sprouting broccoli in boiling salted water for 2 minutes. Drain, refresh in cold water and chop roughly.

  • Step 2

    Cook the garlic, chilli and rosemary gently in the oil for a few minutes. Remove from the heat and stir in the anchovies. Keep stirring until they have 'melted' into the oil.

  • Step 3

    Add the purple sprouting broccoli and cook for a few minutes. Add the cream, bring to the boil and simmer for 5 minutes until the broccoli is cooked and the cream has reduced slightly. Season well.

  • Step 4

    Cook the pasta, drain, then mix with the purple sprouting broccoli sauce. Adjust the seasoning and sprinkle with Parmesan to serve.

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