Meals and Courses

  • 250 g (8 oz) broccoli
  • 300 g (10 oz) orecchiette pasta
  • 150 g (5 oz) pancetta
  • 150 g (5 oz) cherry tomatoes
  • 4 tablespoons Mayonnaise (see page 12)
  • 2 tablespoons single cream
  • 2½ tablespoons tomato sauce
  • 2 teaspoons Worcestershire sauce
  • 3 drops Tabasco sauce
  • 1 teaspoon lemon juice
  • salt and pepper

Separate the broccoli florets and slice the stems.

Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 10 minutes or according to the instructions on the packet. Add the broccoli stems to the saucepan and cook for 2 minutes. Add the florets and cook for a further minute. Drain and refresh in cold water. Transfer to a large salad bowl.

Cut the pancetta into matchsticks and dry-fry for 4 minutes until crispy and golden. Drain on kitchen paper and leave to cool before adding to the pasta. Halve the cherry tomatoes and add them to the pasta.

Make the dressing by combining all the ingredients. Season to taste with salt and pepper. Stir the dressing into the pasta and broccoli and serve immediately.

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