RIGATONI WITH SILVERBEET AND SAUSAGE

Serves 4

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

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.