Tomatoey Sausage & Tenderstem Conchiglie With Crispy Onions

1.Boil a kettle. Chop the cherry tomatoes in half. Peel and finely chop (or grate) the garlic. Chop the Tenderstem broccoli into bite-size pieces.

2.Chop the basil finely, including the stalks. Dissolve the chicken stock mix in 250ml [500ml] boiled water and add the tomato paste, balsamic vinegar, and a pinch of sugar—this is your tomato stock.

3.Heat a large, wide-based pan (preferably non-stick with a matching lid) over high heat. Once hot, add the sausage meat (remove the paper if required) to the pan and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go.

4.Add the conchiglie to a pot of boiled water with a pinch of salt and bring to the boil over high heat. Cook the conchiglie for 8-10 min or until cooked with a slight bite. Once done, drain the conchiglie.

5.Once the sausage meat has browned, add the halved cherry tomatoes and chopped garlic to the pan and cook for 1-2 min or until slightly softened. Once slightly softened, stir in 2 tsp [4 tsp] flour with the chopped Tenderstem broccoli and tomato stock. Reduce the heat to medium and cook, covered, for 5-6 min or until the broccoli is tender—this is your tomatoey sausage & Tenderstem sauce.

6.Meanwhile, combine the crispy onions and chopped basil in a small bowl—these are your herby crispy onions.

7.Add the drained conchiglie to the sausage & Tenderstem sauce and give everything a good mix up—this is your tomatoey sausage & Tenderstem pasta.

8.Serve the tomatoey sausage & Tenderstem pasta in bowls topped with the herby crispy onions. Season with a generous grind of black pepper.