1. Heat the olive oil in a large frying pan
over high heat, then add the sausages
and cook, breaking up the meat into small chunks as you go, until it is a deep
golden brown, around 10 minutes. Remove from the pan and reduce the heat
2. Add the onion and a pinch of salt and fry gently for 1-2 minutes to soften, then
add the garlic and chilli flakes and cook for a further minute or so, taking care not
to let them brown. Add the silverbeet (in batches if necessary) and cook, stirring
occasionally, for about 5 minutes or until it has collapsed.
3. Return the sausage meat to the pan, along with the tomatoes. Stir to combine,
then let it simmer gently, covered, for 30-40 minutes. The water from the greens
and the fat from the meat will emulsify into the sauce as it cooks.
4. When the sauce is about 15 minutes away from being ready, cook the pasta
in plenty of boiling salted water until it is al dente. Use a slotted spoon to
transfer the pasta directly into the frying pan, leaving a little of the cooking
water clinging to it. Stir the pasta and sauce over low heat for a minute or so
to combine. Taste and adjust the seasoning, then divide between four pasta
bowls and serve topped with parmesan.