Pasta with Romanesco & Crumbled Sausage

Just one practical everyday pasta recipe. It can be made with your favourite type of pasta, but I think it's great with small-sized hollow formats such as "tubetti" or "ditali".

Ingredients (for 2 people)

• Pasta – 160 g
• Pork Sausage (knife-cut – "a punta di coltello") – 80 g
• Romanesco broccoli – 200 g
• EVO Oil
• Salt

Preparation

1. Set aside a few small florets of Romanesco for the garnish. Chop the remaining florets and stem.
2. Steam or blanch the reserved tips for 4–5 minutes until tender-crisp. Boil the chopped pieces in salted water for 5 minutes until soft.
3. Crumble sausage meat coarsely and sear in a dry pan until crispy. Drain and reserve rendered fat.
4. Blend the boiled Romanesco, salt, EVO oil, and reserved sausage fat until completely smooth and silky.
5. Boil pasta al dente in salted water. Drain and toss in the pot with half of the Romanesco cream.
6. Plate your pasta in a bowl, top with extra Romanesco cream, then crispy sausage and the reserved steamed florets, and a finish of fine EVO oil.