PASTA BIANCO WITH CHICKEN, THYME & PARMESAN

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 2250kj COST $$

375g pappardelle

1 tbsp olive oil

1 onion, finely diced

1 carrot, peeled, finely diced

2 garlic cloves, peeled, whole

½ fresh long red chilli, whole

4 fresh thyme sprigs, plus extra, to serve

2 bay leaves

500g chicken sausages

½ cup dry white wine

¾ cup chicken stock grated parmesan, radicchio leaves, crusty bread, to serve

1 In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain, reserving ¼ cup cooking liquid. Return pasta to pan. Cover.

2 Meanwhile, in a large frying pan, heat oil on high. Saute onion, carrot, garlic, chilli, thyme and bay leaves 4-5 minutes, until onion is tender, but not coloured.

3 Squeeze sausage mince from casings into onion mixture. Brown 5-6 minutes, breaking up lumps.

4 Pour wine into pan to deglaze and simmer 2-3 minutes, until almost evaporated. Add stock, reduce heat to low and simmer 4-5 minutes until liquid reduces by half. Remove and discard whole garlic cloves, bay leaves and chilli. Season to taste.

5 Mix pasta with reserved cooking liquid into sauce, tossing to coat. Serve topped with grated parmesan and extra thyme. Accompany with salad of bitter leaves and bread.