Pork Sausage, Silverbeet and Red Onion Pasta
Photography by Nick Tresidder.
The farro pasta used for this dish has a delicious, nutty flavor. Alternatively look for a wholemeal pasta.
Serves: 4
INGREDIENTS
8 large stalks silverbeet
4 coarse textured pork and fennel sausages
2 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1⁄2 teaspoon chilli flakes
1 x 400 gram tin crushed Italian tomatoes
1 cup chicken or vegetable stock
sea salt and freshly ground pepper
To finish
200 grams organic farro spaghetti
Parmesan cheese
METHOD
Cut out the tough, white centre stalks of the silverbeet and discard. Coarsely shred the leaves and wash in cold water to remove any grit. Drain well.
Remove the skins from the sausages and break the meat into 2 cm pieces.
Heat the olive oil in a large sauté pan and cook the sausage until each piece is golden on all sides. Remove with a slotted spoon and set aside. Do not wash the pan.
Add the onion, garlic and chilli flakes to the sauté pan and cook until the onion is soft. Add the silverbeet, tomatoes and the stock. Season and simmer until the silverbeet is tender. Add the sausage back to the pan and heat through.
Pasta: Cook the pasta in plenty of boiling, well salted water until al dente. Drain well and add to the sauce. Toss to combine and tip into a serving bowl. Top with freshly grated Parmesan and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!