Creamy Italian Pork Sausage & Broccoli Farfalle

Creamy Italian Pork Sausage & Broccoli Farfalle

with Parmesan

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Here's a neat trick: squeeze the pork sausage meat out of the casings in small pieces to make mini meatballs! Add some broccoli and baby spinach for green goodness, toss with farfalle and you've got a pasta dish that's a sure-fire winner.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 head


3 clove


1 packet

farfalle pasta

(ContainsGlutenMay be present Egg, Soy)

1 packet

classic pork sausages

(ContainsSulphitesMay be present Soy)

1 sachet

tomato paste

½ sachet

fennel seeds

(May be present Gluten)

1 pinch

chilli flakes

1 packet

light cooking cream


1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4560 kJ
Fat55.8 g
of which saturates26.8 g
Carbohydrate90.3 g
of which sugars14.2 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium2050 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press).


Add the farfalle to the saucepan of boiling water and cook until almost tender, 7 minutes. Add the broccoli and cook until the broccoli is just tender and the pasta is ‘al dente’, 3-4 minutes. Drain, reserving 1/2 cup pasta water. Return the farfalle and broccoli to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.


While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, squeeze the meat out of the classic pork sausages casing in small chunks, directly into the pan. You should get around 10 small meatballs per person. Cook, tossing, until browned all over, 3-4 minutes. TIP: This is a cheat's way of making meatballs!


Add the onion to the frying pan and cook, stirring, until soft, 2-3 minutes. Add the garlic, tomato paste, fennel seeds (1/2 sachet for 2 people / 1 sachet for 4 people), if using, and pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1-2 minutes.


Reduce the heat to low and add the light cooking cream and the salt. Stir until well combined. Add the baby spinach leaves and cooked farfalle and broccoli and stir until the pasta is well coated and the baby spinach has wilted. Loosen the sauce with a splash of reserved pasta water if needed. Season to taste with salt and pepper.


Divide the pork sausage farfalle between bowls and sprinkle with the grated Parmesan cheese.