PASTA WITH CHILLI RECIPES

Steps:

• 1. Chop the broccoli florets off the stalk.
  2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
  3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
  4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
  5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
  6. Stir and fry while you peel and finely slice the garlic and onions.
  7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
  8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
  9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
  10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
  11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
  12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.

Steps:

• 1. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
  2. Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
  3. Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
  4. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
  5. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.