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Author Notes: The flower sprout was developed by gardeners here in the UK and I discovered it at Marks & Spencers. Apparently, both kale and Brussels sprouts are from the same family in the vegetable world, meaning that their genetics are similar and they can therefore cross-fertilize and cause a new hybrid to develop. This was how our dear friend the Flower Sprout came to be. And as both are superfoods on their own, how terrific to have them merged together in one little package. —chefsallyjane
- 1 pound spicy italian sausages, removed from their casings
- 1/2 pound flower sprouts
- 2 garlic cloves, crushed
- pinches red pepper flakes
- pinches fennel seeds
- 1 pound farfalle pasta
- block of parmesan for grating
- Put your water on to boil for the pasta and the flower sprouts – and remember to salt the water well, once it comes to a boil. In a skillet break up the Italian sausage as you cook it. When it’s almost browned add the garlic, red pepper flakes and fennel seeds. When your water comes to a boil add the flower sprouts and cook for five minutes. Remove the sprouts from the water with a strainer (but keep your water) and add the pasta now – cook to package instructions. Add the flower sprouts to the sausage meat and allow the flavors to mingle. When the pasta’s almost ready remove a cup of the cooking liquid and set it aside. Drain the pasta and add it to the sausage and sprouts. Add the pasta water as needed to bind it all together and give it the consistency you want. Top it all with some grated parmesan.
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