Ingredients
- Serves 4-6
- 400g dried pasta
- 2 Tbsp olive oil
- 3 good quality sausages (I am using Origin beef)
- 1 shallot or small onion, finely diced
- 1 clove garlic, sliced thinly
- 3 fresh tomatoes (if in season), roughly diced
- 200g (1 bunch of cavalo nero, kale or silver beet), stalks removed and roughly chopped
- sea salt flakes and freshly ground black pepper
- extra virgin olive oil
- freshly grated parmesan cheese
PASTA WITH SAUSAGES
Method
- Your first job is get a large pot of heavily salted water 2/3 full on to a rolling boil
- Add the pasta and cook as directed by the packet
- Meanwhile while that is cooking, heat a large heavy fry-pan up to medium-high heat
- Add the olive oil
- Holding a sausage, remove little meat-ball sized pieces of sausage meat from the skin, and add directly to the pan
- Cook until crispy and golden in colour
- Add the shallot and garlic and cook until the onion and garlic soften and lightly colour
- Now add the tomatoes and cook until the tomatoes cook down and go mushy and the sauce goes thick and glossy
- Add the cavalo nero and cook until just tender (3 minutes)
- If looking a little too dry add a drop or two of water
- When your pasta is al dente (tender to the bite) drain, reserving 2-4 Tbsp cooking water
- Add the pasta to the sausage mixture along with 1-2 tablespoon of the cooking liquid, season with salt and pepper add a generous grating of fresh Parmesan cheese, toss gently to combine
- Taste and adjust the seasoning if necessary
- Serve immediately with plenty of freshly grated Parmesan and a few extra grinds of black pepper
Comments
One pot meals are always a winner and one that I find works perfectly for midweek as it is quick to prepare, great to eat and no fuss to clean up!
Thanks to BRYDONE ORGANICS – kale, and to ORIGIN BEEF – beef sausages for providing the ingredients used in the demonstration.
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