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
200 grams organic farro spaghetti
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.