Orecchiette with sausage and greens

Serves:

Serves 4

Ingredients

• 400g orecchiette
• 300g broccoli, cut into small florets
• 1 bunch silver beet, stems removed, sliced
• 1 tbsp olive oil
• 400g thick sausages
• 1 clove garlic, sliced
• 1/2 cup (125ml) white wine
• 1/2 cup (125ml) chicken stock
• 1/2 cup (125ml) cream
• parmesan cheese, shaved, to serve

Method

Cook pasta according to packet instructions. Drain.

Meanwhile, bring 500ml water to boil in a small saucepan. Blanch broccoli for 2 minutes. Add silver beet and blanch for a further minute. Strain and set aside.

Heat oil in a large frypan over medium heat. Remove casings from sausages and break meat up into small, uneven pieces. Add to frypan and brown all over, using a wooden spoon to turn and further break up the meat.

When almost cooked through, add garlic and cook for a further minute. Add cooked green vegetables and combine well.

Pour in wine, allowing it to bubble up. Then add stock and cream and simmer for a minute or so.

Finally, add drained pasta and toss the pan to ensure everything is coated in the sauce. Season well. Serve with shaved parmesan.

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Serving Suggestions

Note

• Choose good quality beef or pork sausages.
• Don't be too fussy when you break up the sausage meat. You don't want even-sized meatballs, nor do you want the consistency of mince.
• Recipe by Greer Worsley, who blogs at Typically Red.