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Sausage and Broccoli Pasta Recipe

Just remove the skin of your sausages to turn them into meatballs. Easy peasy.

Serves 4 Total Time 30 mins


  • 2 tbsp olive oil
  • 2 garlic cloves, crushed 
  • 1 tsp fennel seeds, lightly crushed
  • A pinch of chilli flakes 
  • 6 free-range pork sausages, skin removed then rolled into small meatballs (5-6 per sausage) 
  • 2 x 400g tins of Ocado chopped tomatoes
  • 1 tbsp tomato purée 
  • 400g linguine
  • 1 head of broccoli, cut into small florets
  • 30g Ocado grana padano, grated 
  • 1 handful of flat-leaf parsley


  1. Heat the oil gently in a large frying pan. Cook the garlic, fennel seeds and chilli flakes for 1–2 mins, until fragrant.
  2. Add the meatballs and continue to fry for 4–5 mins, until coloured. 
  3. Add the chopped tomatoes and the purée and simmer for 10–12 mins, until the sauce is fairly thick and the meatballs have cooked through.
  4. Meanwhile, cook the linguine according to packet instructions in plenty of salted water. Add the broccoli for the last 2 mins and drain, reserving a little of the pasta water.
  5. Toss the pasta and broccoli through the sauce, adding some leftover pasta water to loosen, if necessary. Season and serve sprinkled with grana padano and parsley.
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