Sausage, bean and silverbeet pasta
In just 25 minutes you can have this flavourful pasta dish on the table. Using sausage, beans, silverbeet and rigatoni, it’s as easy as it is delicious.
- 350g rigatoni
- 1 tbs extra virgin olive oil
- 500g Coles Finest Italian Style Pork Sausages, casings removed
- 1 fennel, trimmed reserving fronds, thinly sliced
- 1 brown onion, thinly sliced
- 400g can four bean mix, undrained
- 2 cups (120g) shredded silverbeet
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until golden brown. Transfer to a plate.
Add the fennel and onion to the pan and cook, stirring occasionally, for 4 mins or until golden. Return the sausage to the pan with the beans and liquid from the can and the reserved cooking liquid. Bring to a simmer and cook for 2 mins. Add the silverbeet and pasta. Toss to coat. Cook for 1-2 mins or until the silverbeet just wilts.
Divide the pasta mixture evenly among serving plates. Season and sprinkle with the reserved fennel fronds to serve.
Serve with finely grated pecorino or parmesan and dried chilli flakes.