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Serves 4


1 Tbsp. olive oil

8 chipolatas or other small sausages, meat squeezed out and rolled into balls

3 eggs

2 oz. Parmesan cheese, grated, plus extra to serve (optional)

10 oz. spaghetti

1 head broccoli, broken into small florets

2 garlic cloves, crushed


In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning of your choice with a fork in a cup.

Cook the pasta following the instructions on the packaging. Add the broccoli for the final 3 minutes, then drain, reserving a cup of the cooking water.

Add the garlic to the sausageballs and cook for a couple minutes more, being careful the garlic doesn’t brown. Remove the pan from the heat

Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 minutes. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.