Ingredients (for two) – easily halved

  • 4 chipolata sausages
  • 2 eggs
  • 1 small head broccoli cut into small florets.
  • 175gm spaghetti
  • 1 garlic clove
  • 25gm grated parmesan cheese
  • Oil

Squeeze the meat out of the sausages and with wet hands make little balls about  2cm diameter. Heat a couple of tablespoons of oil in a pan and fry the balls until they are brown and cooked through. Keep rolling them about. At the last minute add the garlic and keep cooking, but you don’t want the garlic burnt. Meanwhile boil water in a pan and cook the pasta. After 8 minutes boiling, toss in the broccoli. After another 5 minutes, drain the lot and put back in the pan with the sausage balls and garlic. Beat the eggs with the cheese and stir into the hot pasta. Add a dash of water or milk if it is too stodgy. Keep it on a gentle heat of the eggs don’t cook. After a minute all will be done and you can serve. Add more pepper and salt if you wish, it depends how seasoned the sausages were.