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Break your broccoli down into florets.
Finely slice your fennel bulb.
Finely dice your shallot.
Then chop 3 cloves of garlic.
And a bunch of fresh parsley.
Grate a load of parmesan.
Then we're going to take the skin off your sausages.
Salt some boiling water and cook your broccoli for 15 minutes until soft. Then we're going to blend it up with some of the broccoli water and some parmesan.
Olive oil in a pan over medium to high heat and cook your sausages until they're nicely brown.
Add your fennel and shallot, then after 5 minutes add the garlic, a teaspoon of fennel seeds and chilli flakes.
Then deglaze the pan with 200ml of white wine. Make sure you get all the flavour off the bottom.
Simmer until the wine is reduced then add your pasta to salty water.
Now we're going to add that broccoli parm cream to the party and stir until combined.
Welcome back the sausages into the mix and stir.
Pasta water is going to do all the work to make it a proper sauce. Add salt and pepper to taste.
More parmesan then add your pasta and a load of parsley.
Then toss it like a proper chef.
Plate it up with a load of breadcrumbs for a crunch, parmesan and parsley.
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