Tomatoey Sausage & Tenderstem Conchiglie With Crispy Onions

Boil a kettle

Chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Chop your Tenderstem broccoli into bite-sized pieces

Chop your basil finely, including the stalks

Dissolve your chicken stock mix in 250ml [300ml] [350ml] boiled water and add your tomato paste, balsamic vinegar and a pinch of sugar – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Once hot, add your sausage meat (remove the paper if required!) to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Add your conchiglie to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 8-10 min or until cooked with a slight bite

Once done, drain the conchiglie

Once the sausage meat has browned, add the halved cherry tomatoes and chopped garlic to the pan with a generous pinch of salt and cook for 3-4 min or until slightly softened

Once slightly softened, stir in 2 tsp [3 tsp] [4 tsp] flour with the chopped Tenderstem broccoli and tomato stock then cook, covered, for 5-6 min or until the Tenderstem is tender with a slight bite, the sauce has thickened and the sausages are cooked through (no pink meat!) – this is your tomatoey sausage & Tenderstem sauce

Meanwhile, combine your crispy onions and chopped basil in a small bowl – these are your herby crispy onions

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