2 tablespoons olive oil
6 large pork and fennel sausages, skins removed
small knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
¼-½ teaspoon chilli flakes
2 teaspoons finely chopped rosemary
½ cup white wine
2 cups packed, thinly shredded silverbeet leaves
6 pepperdews, thinly sliced
½ cup cream
zest and juice 1 lemon
¼ teaspoon grated nutmeg
½ cup freshly grated Parmesan
sea salt and freshly ground pepper
400 grams dried penne pasta or other short tubular pasta
extra Parmesan to serve
Pasta: Cook the pasta in a large saucepan of boiling, well salted water until al dente. Drain the pasta, reserving a ¼ cup of the cooking water. Tip the pasta back into the saucepan, toss with a little olive oil and cover to keep warm.
Sauce: Heat one tablespoon of the oil in a large saucepan. Break the sausages into large marble sized pieces and add to the pan. Cook until golden and cooked through then remove from the pan and drain on kitchen towels. Wipe out the saucepan and add the remaining oil and the butter. The pork fat will make the sauce too oily.
Cook the onion, garlic, chilli flakes and rosemary until the onion is tender. Ad the wine and silverbeet and cook, turning the silverbeet until wilted. Season well then add all the remaining ingredients, including the sausages, and cook for 2 minutes. Add the hot pasta and the reserved cooking water to the sauce and cook for 1-2 minutes, stirring to combine.
To serve: Divide between plates and top with extra Parmesan and a grind of black pepper.
Cook’s tip: To shred silverbeet, cut out the tough white stem and discard. Roll the leaves up into a cylinder and slice finely.