Rigatoni with Silverbeet and Sausage

Ingredients

• 2 tablespoons extra virgin olive oil

• 500g Italian-style coarse pork sausages,

skin removed

• 1 small brown onion, thinly sliced

• 1 garlic clove, thinly sliced

• 1 teaspoon chilli flakes

• 750g silverbeet (Swiss chard), stalks

removed, leaves roughly chopped

• 1 x 400g can of Italian tomatoes, crushed

• 500g dried rigatoni

• Sea salt and freshly ground pepper

• Finely grated parmesan, to serve

Method

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

to medium.

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.

Our wine experts recommend to pair this recipe with: Hither & Yon Nero d'Avola 2021

Notes

Recipes by Neil Perry, Qantas Creative Director - Food, Beverage & Service. Images and text from Everything I Love to Cook by Neil Perry. Photography by Petrina Tinslay; Murdoch Books.