This type of meal is very quick to make, and really tasty. It’s an interesting meal to make with Italian sausage, if you make a bit extra you can freeze it as well for meals during the week.
1 can tomatoes
1/2 head reserved roasted garlic peeled
2 Tbsp extra-virgin olive oil
500 g hot Italian sausage casing removed
1/2 cup grated Parmesan, plus more for topping
1 bunch broccoli trimmed
500 g fettuccine
1. In a blender or food processor, puree the tomatoes and garlic. Set aside
2. Heat the oil in a large, heavy frying pan on medium high until it shimmers. Add the sausage and cook, stirring and breaking up lumps with a spatula or wooden spoon, until its well browned and cooked through, about 10 minutes.
3. Add the pureed tomatoes to the saucepan in the frying pan and bring to a boil. Cook, stirring occasionally. Until the sauce has thickened, about 10 minutes Stir in the cheese and jeep the sauce warm.
4. Cook the broccoli in a large pot of boiling salted water until crisp-tender, six to eight minutes. Remove it with tongs to a colander and that add the fettuccine to the water. Cook until al-dente, drain, serve the pasta topped with the bolognese sauce and extra cheese, with the broccoli on the side.