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CHIPOLATA, BROCCOLI AND COURGETTE PORKY PASTA

Now the children are back to school they’re coming home with even larger appetites, plus the Winter drawing nearer has got us craving comfort food classics. This chipolata sausage, broccoli and courgette porky pasta is an absolute family favourite and a new go-to recipe for us when we’re craving something quick and easy. Our Little Porkers add a sweetness to the pasta which the kids (and you) will love, plus this recipe packs in 2 of your 5 a day with the broccoli and courgette! 🙌 Try this recipe with chicken sausages too for a twist!

Ingredients

• 1 pack of Jolly Hog Little Porkers or Chicken Chipolatas
• Butter
• 2 cloves of garlic
• Broccoli
• Courgette
• Spaghetti (we used gluten free!)
• Parmesan or cheddar

Method

• Take a pack of our Mini Hoggers Honey Chipolatas and pop them under the grill according to pack instructions.
• Place your spaghetti to boil according to package instructions too.
• In the mean time, chop up courgette into rounds and broccoli into smaller chunks.
• Add butter to a frying pan on medium heat.
• We slip in a pinch of garlic to our frying pan as the kids now like it, but you can leave out this bit if your kids aren’t fans of it.
• Chuck in the courgette and broccoli and stir until cooked through.
• Remove the pasta from boil and drain. If it’s gluten free pasta, we always run it under cold water in the colander to stop it from sticking together in a lumpy mess!
• Chuck your pasta in the bowl with your courgette and broccoli.
• Remove the Mini Hoggers Chipolatas when they’re browned and cooked all the way through then chop up and add to the pasta. Sprinkle on top whichever cheese you can all settle on!

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