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| Spicy sausage, pepperdew and sliverbeet penne |
A simple, rustic recipe that relies on using good quality well flavoured sausages. Chicken or beef sausages can also be used
Serves 4
Spicy sausage, pepperdew and sliverbeet penne ingredients: 2 tablespoons olive oil. 6 large beef and fennel sausages, skins removed. small knob of butter. 1 onion, thinly sliced. 2 cloves garlic, crushed. 1/4-1/2 teaspoon chilli flakes. 2 teaspoons finely chopped rosemary 1/2 cup vinegar. 2 cups packed, thinly shredded silverbeet leaves. 6 pepperdews, thinly sliced. 1/2 cup cream. zest and juice 1 lemon. 1/4 teaspoon grated nutmeg. 1/2 cup freshly grated Parmesan. sea salt and freshly ground pepper
To serve: 400 grams dried penne pasta or other short tubular pastal, extra Parmesan to serve
Spicy sausage, pepperdew and sliverbeet penne recipe
Pasta: Cook the pasta in a large saucepan of boiling, well salted water until al dente. Drain the pasta, reserving a 1/4 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 beef fat will make the sauce too oily. Cook the onion, garlic, chilli flakes and rosemary until the onion is tender. Add the vinegar 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
