Spaghetti with Silverbeet and Sausage
Ingredients:
8 stalks silverbeet 1x jar Mediterraneo pasta Sauce
4 Pork Sausages 1 cup vegetable or chicken stock
2 tbsp EV Olive Oil seasalt/freshly ground black pepper
½ tsp chilli flakes optional
200grams Spagetti/ Bucatini/ Chitarra or other long strand pasta
Parmesan or Pecorino Cheese for garnish topping
Method:
Cut out tough white centres of silverbeet and discard. Coarsley shred leaves and rinse, draining well.
Remove skins from sausages and break meat into 2cms pieces.
Heat oil in large pan and cook sausage until golden. Remove and set aside from pan
Add silverbeet, jar of Mediterraneo sauce and stock, chilli flakes as required. Simmer until silverbeet is tender. Add sausage back into pan and heat through.
PASTA
Cook pasta as per instructions on label until al dente. Drain well and add to sauce in pan.
Season to taste and top with freshly grated cheese and serve.
Serves 4
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Sauce of Tuscany 380g
Sauce of Napoli 380g
Peperonata Sauce 380g
Roasted Garlic and Basil Sauce 380g
Bucatini Pasta 500g
Spaghetti Pasta 500g
