Those crispy browned bits stuck on the bottom of your pan after you sear meat or vegetables is what chefs refer to as fond. It’s an integral part of making sauces because of just how much colour and flavour is trapped in this stuff. Whenever possible try to incorporate this into the dish instead of washing the pan out!
7. To serve, place a pot of water over high heat and bring up to the boil with a generous pinch of salt, roughly half a tablespoon per litre for well-salted water. Once at a rolling boil, add your pasta and immediately stir gently so the paccheri don’t stick to one another.
8. Cook for whatever the packet of dried pasta you’re using recommends for an al dente finish but start tasting your pasta 2 minutes before it should be ready. You want it to be firm but you don’t want crunch in your pasta.
9. t this point, drain your pasta through a sieve or colander before putting it back in the pot your were cooking it in and adding your sausages and any of their liquid. Stir to coat in the liquid until the liquid clings on to the sauce. Add the broccoli to the pot and gently warm through.
10. In a mixing bowl large enough to fit all of the pasta, add your pesto. Add the pasta and sausage, and stir to coat with a rubber spatula. We do not want to add the pesto directly to the pot because we want to avoid heating up the pesto too much to keep the colour and flavour vibrant.
11. Serve immediately (although this is also delicious served cold) and finish with plenty of grated parmesan as well as cracked black pepper, a drizzling of quality extra virgin olive oil and some roasted and flaked almonds if you have them.